Chilled pea soup with mint

    30 min

    In France, where this recipes originates, the soup is served in small glasses called verrines, with aperitif before dinner.

    2 people made this

    Serves: 4 

    • 30g butter
    • 1 onion, minced
    • 750g frozen garden peas
    • 1L vegetable stock
    • 100ml crème fraîche
    • fresh mint leaves, minced

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt butter in a large saucepan. Fry onion till softened, stirring often.
    2. Add peas and stock and bring to the boil. Reduce heat and simmer till peas are soft, about 15 minutes.
    3. Let cool. Add mint leaves and puree till smooth.
    4. Pass mixture through a fine mesh sieve or a food mill.
    5. Refrigerate till chilled. Add crème fraîche just before serving.

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