French cuisine · Soups & Stews

Cream of Pea Soup with Mint

Bright green cream of pea soup with fresh mint, briefly cooked and puréed right away.

Ingredients · for 4 servings

• 600 g peas (frozen)
• 1 onion
• 1 potato
• 800 ml vegetable stock
• 30 g butter
• 150 ml cream
• 1/2 bunch mint
• 1 tbsp lemon juice
• Salt, pepper

Instructions

1. Finely dice the onion, peel and finely dice the potato, pick the mint leaves from the stems and set aside a few nice leaves for garnish.
2. Melt the butter in a pot and sauté the onion for 4 min. until translucent, then add the potato cubes and pour in the vegetable stock.
3. Simmer covered for 12 min. until the potato is soft - it will later give the soup body without needing to be thickened.
4. Stir in the frozen peas and cook for just 3-4 min. until hot but still vividly green; any longer and the color turns dull.
5. Add the mint leaves, purée the soup immediately very finely and pass it through a sieve, then stir in the cream and season with lemon juice, salt and pepper.
6. Warm through briefly again without boiling, ladle into bowls and serve with the reserved mint leaves.