Saturday, March 13, 2010

#38 A very classic pea and mint soup

Pea and mint soup

There are some food combinations that are just like match made in heaven. Like strawberries & cream, apples & cinnamon, and of course, pea & mint.
I’ve been baking quite a lot this winter, so apples and cinnamon got their fair share in my kitchen. Now, with spring coming, I thought it is a great idea to start exploring the greenery and made this wonderful pea and mint soup. And even though we can’t yet hear the birds singing, it’s clear that something is changing in the air. So, go ahead and make this light and fresh soup. It will nourish your soul and make you dream even more about the sunny days ahead.
And don’t forget to leave some room for the strawberries and cream. After all, summer is just a few months away ;)

To serve 4
2-3 tbsp oil
1 small onion, finely chopped
1 small potato, chopped
1.5 l chicken stock
400g frozen peas
20-25 fresh mint leaves

To finish the soup:
2-3 tbsp plain yoghurt, lightly beaten
a few mint leaves

Heat the oil in a deep pan and sauté the onion.
Add the potatoes and stock, bring to the boil and cook for 15 minutes.
Add the frozen peas and mint and continue cooking for another 6-7 minutes.
Take the soup off the heat and allow to cool for a few minutes.
Transfer to a blender and liquidise until very smooth.
Pour the soup back into the pot, add some water if it looks too thick, and reheat gently.
Serve in individual bowls and decorate with some yoghurt and mint.

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