Pea and mint soup

Pea soup works well as a starter and is loved by most vegetarians. Lots of people don’t like peas, however, either due to a hangover from childhood or an aversion to green food. For some people, green food has an odd taste due to the mix of taste buds they were born with. If you know your guests are okay with peas, then this pea soup is undoubtedly a winner. It can be difficult to find fresh peas, even when they are in season. Thankfully we have technology to snap freeze peas very soon after picking, retaining their natural sweetness. This means that frozen peas are perfectly suitable for this recipe.

Time

25 minutes total

Storage notes

Keeps in the refrigerator for up to 3 days 

Difficulty

easy 

Special requirements

stick blender 

Yield

2400 g (servings 6 10)

Ingredients
Weight
Volume
Procedure
A
Butter
28 g
2 tbsp
1
Heat in a large saucepan over medium-low heat.
B
Leek, white parts only, chopped
180 g
2 cup
Onion, roughly chopped
160 g
1 cup
2
Add to pan.
3
Sauté until transluscent and tender, about 7 minutes.
C
Vegetable stock
1000 g
4 cup
4
Add to pan.
5
Increase heat to high and bring to the boil
D
Peas, frozen
800 g
5 cup
Salt
10 g
2 tsp
White pepper, ground
1.2 g
½ tsp
Mint leaves, roughly chopped
40 g
⅔ cup
Xanthan gum (optional)
0.4 g
6
Add to pan.
7
Cook until tender, about 3 minutes.
8
Remove from heat.
9
Purée.
0
For a velvety texture, pass through a fine sieve.
-
Return to pan over low heat to warm through.
E
Chives, finely chopped
12 g
¼ cup
Crème fraïche
115 g
½ cup
=
Add to pan.
q
Whisk to combine.
F
Mint leaves, fine julienne
12 g
2 tbsp
w
Garnish.

Type soup

Author

Yield

g

Servings

Serving size 240400 g

Serve

Per
serve
Energy (kcal)220.6
Energy (kJ)922.5
Protein (g)8.6
Fat (g)8.3
Carbs (g)20.7
Sugars (g)10.7
Fiber (g)9.2
Sodium (mg)1493
Cholesterol (mg)20.4

Full details