Pea soup with mint
4 servings
30 minutes
Mint pea soup is an original and refreshing take on classic pea soup. This recipe has roots in Russian cuisine, where pea soups are traditionally valued for their nutrition and rich flavor. The addition of fresh mint gives the dish an unusual lightness and soft coolness, creating harmony between the sweetness of green peas and the slight acidity of lemon juice. The soup can be served hot or cold, making it versatile: warming in winter and refreshing in summer. The creamy texture achieved through sour cream makes it velvety and tender. Such a soup is perfect for a light lunch or an elegant dinner, and its fresh aroma can surprise and captivate even the most discerning gourmets.
1
Put green onions and potatoes in a pot with garlic and broth. Bring to a boil, reduce heat, and cook for 15 minutes until the potatoes are very soft.
- Potato: 1 piece
- Garlic: 1 clove
- Chicken broth: 850 ml
- Chopped green onion: 1 stem
2
To decorate, boil 3 tablespoons of peeled peas for 2-3 minutes, drain, place in a bowl of cold water, and set aside. Add the remaining peas to the soup and cook for 5 minutes - no longer, or you will lose their aroma.
- Snap peas: 900 g
3
Add mint, sugar, and lemon or lime juice.
- Fresh mint: 4 tablespoons
- Sugar: pinch
- Lemon juice: 1 tablespoon
4
Cool it down, then pour into a food processor or blender and blend to the desired consistency. Add half of the sour cream and season with salt and pepper to taste.
- Sour cream: 150 g
- Sugar: pinch
- Chopped green onion: 1 stem
5
To serve the soup cold, quickly cool it down and place it in the refrigerator — you may need to add broth before serving, as it thickens when cooling. To serve hot, return it to a washed pot and heat it without boiling.
6
Serve the soup in bowls, garnished with the remaining sour cream and peas.
- Sour cream: 150 g
- Snap peas: 900 g
