Spanish cuisine · Soups & Stews

Pea Purée

Creamy pea soup made from young peas with mint, leek and a generous splash of olive oil.

Ingredients · for 4 servings

• 700 g peas (frozen)
• 1 leek
• 1 onion
• 1 floury potato
• 1/2 bunch mint
• 800 ml vegetable stock
• 6 tbsp olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Slit the leek lengthwise, wash thoroughly and cut into fine rings, dice the onion and peel and finely dice the potato.
2. Warm 4 tbsp olive oil and sweat the leek and onion over low heat for 6–8 min. until they smell sweet but stay pale.
3. Add the potato, pour in the vegetable stock and cook for 10 min. until the potato falls apart.
4. Add the frozen peas and cook for just 4 min. more – any longer and the color would turn grey.
5. Remove the pot from the heat, add the mint leaves and purée everything very finely for 1–2 min.; then pass through a sieve so the soup turns silky.
6. Season with salt, pepper and a dash of lemon juice, ladle into bowls and serve drizzled with the remaining olive oil.