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Pea soup with mint

Pikantne Valentine's Day Soups 40 min Easy 7 wyświetleń ~22.87 PLN - (0)
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Description

A delicate, velvety green pea cream with a hint of fresh mint — a light, aromatic soup with a vibrant green color. The origin of this type of cream is modern and universal, often appearing in European kitchens as an elegant appetizer. The peas give the soup a natural sweetness, the mint introduces a refreshing contrast, and a touch of lemon and butter enhances the flavor profile. Serve this soup on Valentine's Day as a delicate, romantic starter for dinner — in small bowls, garnished with cream or croutons for a contrast of textures. Visually appealing with its intense green color, it pairs well with the white of the cream and a red accent, such as paprika or edible flower petals.

Ingredients (13)

Servings:
4
  • Frozen green peas 600 g
  • Vegetable broth 1000 ml
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Potato 1.3 szt.
  • Butter 30 g
  • Olive oil 15 ml
  • Fresh mint 0.7 pęczek
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • 30% cream 100 ml
  • Garlic croutons 50 g
💰 Szacowany koszt dania: ~22.87 PLN (5.72 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients: measure out the peas, broth, and the remaining products. Peel the onion and cut it in half, then chop it into small cubes (about 5 mm). Peel two cloves of garlic and finely chop or press them through a garlic press. Peel the potato, rinse it, and cut it into cubes about 1–1.5 cm (smaller pieces will cook faster). Wash the mint leaves and dry them with a paper towel; set aside a few larger leaves for decoration.

Ingredients: Onion, Garlic, Potato, Fresh mint, Frozen green peas
Use a sharp knife and a cutting board. If you have a grater for fine cubes (mandoline), you can speed up the process of cutting the potato. Dry hands and a stable board minimize the risk of slipping.

Frying

2

Heat a wide pot (with a capacity of 2–3 l) over medium heat. Pour in the olive oil and add the butter. When the butter melts and starts to foam slightly (but does not darken), add the chopped onion. Sauté for 4–5 minutes, stirring with a wooden spoon, until the onion becomes translucent and soft (it should be semi-transparent, not browned). Add the garlic and sauté for another 30 seconds — you will sense its aroma; be careful not to burn it (it will turn bitter).

Ingredients: Olive oil, Butter, Onion, Garlic
Use a pot with a thick bottom, preferably stainless steel or cast iron, with a diameter of 20–24 cm. A wooden or silicone spoon prevents scratches. Do not fry the onion on too high heat, as it will burn.

Cooking

3

Add the chopped potatoes and frozen peas to the pot. Pour in the vegetable broth so that the ingredients are covered (we use 1000 ml). Stir and increase the heat to high until the liquid starts to boil. Once it begins to boil, reduce the heat to medium-low and cook partially covered for 10–12 minutes, until the potatoes are soft — you can check this with a fork: the fork should go into the potato easily and a piece should break apart slightly.

Ingredients: Potato, Frozen green peas, Vegetable broth
The pot does not need to be covered all the time — covering shortens the cooking time and prevents excessive evaporation. If the peas were very hard, cook for up to 15 minutes. If the broth reduces too much, add a little hot water.

Blending

4

When the vegetables are soft, remove the pot from the heat. Add most of the mint leaves (leave a few for garnish) and lemon juice. Using an immersion blender (preferably) — insert the blender's end to the bottom of the pot and blend in an up-and-down motion until the soup is smooth and creamy (about 1–2 minutes). If you don't have an immersion blender, transfer in batches to a countertop blender and blend on high speed. Assess the consistency: the cream should be silky and lump-free; if it is too thick, add 50–150 ml of hot broth and mix again.

Ingredients: Fresh mint, Lemon juice
Use an immersion blender for direct blending in the pot — fewer dishes to wash. Keep the blender's end at the bottom at first to avoid splattering. If using a countertop blender, blend in short pulses and do not fill the jar above 2/3 of its capacity due to steam.

Finishing

5

Taste the soup and add salt and pepper to your liking (start with a small amount of salt — about 2 g — and season gradually). If you want a creamier and richer soup, add 100 g of 30% cream and gently mix with a spoon; heat on very low heat for 1–2 minutes, without allowing it to boil (the cream may curdle). Adjust the acidity with a few drops of lemon juice if necessary.

Ingredients: Salt, Black pepper, 30% cream, Lemon juice
Use a large spoon made of stainless steel or silicone for mixing. If you are adding cream, temper it slightly first: pour 1–2 tablespoons of hot soup into the cream, mix, and then add the cream to the pot — this reduces the risk of curdling.

Serving and decoration

6

Pour the cream into warmed bowls (about 250–300 ml per serving). Create a gentle swirl in each portion with a spoon and add a teaspoon of cream or oil for a white pattern effect. Garnish with 1–2 small leaves of fresh mint and sprinkle with a bit of freshly ground pepper. Serve with garlic croutons on the side or lightly arranged on top.

Ingredients: 30% cream, Fresh mint, Garlic croutons, Olive oil
For serving, use a ladle and warmed bowls (place them in hot water for 1 minute and dry) to keep the soup warm longer. Additionally, you can add garlic croutons to enhance the flavor and crunch.

Quality control

7

Before serving, taste the soup once more, checking the balance of the sweetness of the peas, the acidity of the lemon, and the salt. The soup is ready when the consistency is silky, the flavor is balanced, and the aroma of mint is noticeable but not overpowering.

Ingredients: Salt, Lemon juice, Olive oil
Give the soup a moment (1–2 minutes) after blending for the flavors to "settle" — this helps to better assess the spiciness or saltiness. If the soup seems dull, add a tablespoon of oil for shine.

Fun Fact

💡

Peas as an ingredient in creamy soups gained popularity in European kitchens in the 20th century, when freezing techniques allowed them to retain their fresh color and sweetness year-round.

Best for

Walentynki Romantyczna kolacja Lekki obiad lub przystawka

Tips

🍽️ Serving

Serve in small, deep bowls as an appetizer for Valentine's Day. A light, acidic white wine will complement it well. For visual effect, use white porcelain: the green cream beautifully contrasts with the white. Additionally, you can serve homemade sourdough bread or thin, crispy toasts.

🥡 Storage

Store the soup in an airtight container in the fridge for up to 2 days. Do not store with croutons or cream added permanently — add them just before serving. For reheating, use a saucepan over low heat, stirring occasionally; if the soup thickens, add a little hot broth. Freezing pea cream with cream is not recommended (it may curdle after thawing) — it's better to freeze the version without cream.

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