Young Pea Soup Puree
4 servings
25 minutes
Young pea puree soup is a true embodiment of freshness and tenderness in Italian cuisine. Its history dates back to traditional spring dishes of Italy when nature generously provides young green peas. Bright, creamy yet light, this soup has a delightful sweet flavor complemented by the aroma of fresh mint. Potatoes add softness, while garlic and onion provide a pleasant depth of taste. The delicate texture is achieved through careful blending of ingredients, and adding yogurt or soft cheese makes it even more velvety. This soup is perfect for a spring dinner or a light summer lunch, offering a sense of freshness and richness at the same time.
1
Fry finely chopped garlic, onion, and diced potatoes in butter until golden, about 5-7 minutes, stirring constantly. Transfer to a pot with boiling broth. Reduce heat, add mint leaves, season with salt and pepper, and cook until the potatoes are done.
- Garlic: 1 clove
- Onion: 1 piece
- Potato: 150 g
- Butter: 20 g
- Vegetable broth: 500 ml
- Fresh mint: to taste
- Salt: to taste
- Ground black pepper: to taste
2
When the potatoes are ready, add the washed peeled peas to the pot and cook for 5-7 minutes. It's important not to overcook the peas, or they will lose their wonderful color.
- Green peas: 250 g
3
Transfer the soup to a blender or blend it with an immersion blender until smooth. Pour into bowls, add soft cheese or yogurt, and garnish with mint.
- Plain (natural) yoghurt: to taste
- Fresh mint: to taste
