Recipe: Minty Pea Soup

This is a pretty refreshing soup for the summer. I think I would have added bit more broth just to thin it out but it wasn’t bad thick either. It really needs a squeeze of fresh lemon and the cool yogurt on top to round it out though so don’t skip those!

Minty Pea Soup
Serves 4
A perfect spring soup
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 tbsp olive oil
  2. 1 tbsp butter
  3. 1 small onion, minced
  4. 1 celery stalk, chopped
  5. 2 cloves garlic, minced
  6. 600ml stock (or water if you prefer)
  7. 200g frozen peas
  8. 1 potato, cubed and boiled until soft
  9. garnish: yogurt, salt, pepper, croutons
Instructions
  1. To a hot saucepan add butter and oil, celery, onion, and garlic and stir until the onion is clear.
  2. Add in to the pan the cooked potato and stock and heat through for 5-10 minutes.
  3. Add the peas and cook until the peas are bright green then use an immersion blender to puree.
  4. Adjust texture by cooking off or adding water and then top with garnish and serve hot.
Notes
  1. I started with very little stock in the pot and simply added more while pureeing because I think it's better to be on the safe side but you can easily put in 200-300 ml more than I've listed.
Adapted from Heathfully Ever After
Mab Made Food http://www.mabdese.net/bento/

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