Pea and mint soup puree
3 servings
35 minutes
Pea and mint cream soup is a delicate and refreshing dish that combines the sweet lightness of young green peas with the refreshing coolness of mint. This recipe comes from Russian cuisine, where simple yet exquisite flavor combinations are valued. The soup is perfect as a light summer lunch or an elegant appetizer for dinner. Its velvety texture provides comfort, while the addition of black pepper, sea salt, sour cream, and olive oil adds depth to the flavor. Such cream soups are believed to aid digestion and fill you with energy. It pairs wonderfully with rye bread or fresh crispy toasts.
1
Pour frozen green peas into boiling water. After 10-15 minutes, remove from heat, add a few sprigs of fresh mint, and blend into a puree. Serve the soup puree in bowls.
- Frozen green peas: 600 g
- Water: 1 l
- Fresh mint: 1 bunch
2
Sprinkle with black pepper and salt. Garnish with mint leaves, drizzle with olive oil and sour cream.
- Ground black pepper: to taste
- Sea salt: to taste
- Fresh mint: 1 bunch
- Olive oil: 3 teaspoons
- Sour cream: 3 teaspoons
