Soup-puree with green peas, mint and leek
4 servings
45 minutes
Pea soup with green peas, mint, and leek is the embodiment of freshness and lightness. This recipe comes from European cuisine, where the simplicity of ingredients combines with refined flavor. Green peas add a sweet note to the soup, while mint refreshes, creating an incredible harmony of tastes. Leek and garlic add depth, and potatoes make the texture velvety and rich. This soup is perfect as a light lunch or evening dinner. It not only warms pleasantly but also energizes with vitamins. It is especially good in spring and summer when fresh mint reveals all its aromas. Serve it warm, garnished with mint leaves, and enjoy the harmony of flavors.
1
Slice the leek thinly.
- Leek: 7 stems
2
Peel a clove of garlic and crush it with the flat side of a knife.
- Garlic: 1 clove
3
Peel the potatoes and cut them into pieces.
- Potato: 400 g
4
In a large pot, heat 2 tablespoons of vegetable broth, add leeks and garlic. Heat for 10 minutes, stirring continuously until the onion is soft.
- Vegetable broth: 1 l
- Leek: 7 stems
- Garlic: 1 clove
5
Pour in the remaining broth and 700 ml of water, add chopped potatoes and green peas; bring to a boil. Reduce heat and simmer covered for 15 minutes until the vegetables are soft, then cool.
- Vegetable broth: 1 l
- Potato: 400 g
- Frozen green peas: 500 g
6
Blend the soup in a blender.
7
Heat the ready soup slightly, add mint, and serve immediately.
- Mint: 1 bunch
