Green Pea and Mint Soup Ronit Penso

Green Pea and Mint Soup

Green Pea and Mint Soup Ronit PensoThis soup is one of the quickest to make, yet it is so full of flavor and aroma, no one will think it took this little time and effort to prepare it.
It is quite amazing to see how few ingredients can create such a tasty and aromatic soup.
I’m sure you’ll get hooked by its wonderful texture and flavor as well, once you’ll prepare it.

As with most dishes where few ingredients are required, here too, you’ll get better results if you’ll use the specific ones mentioned.
* Frozen small sweet peas (“petite peas”), are the best for this soup, as they are so tender, and need only a short time to cook. If you can’t find them, use regular green peas instead, but in this case, cook the soup for 5 minutes longer and add 1 tsp of sugar to the soup.
* White onion is worth looking for for this soup, as it too cooks quickly and has a velvety texture that makes the soup creamy. If you can’t find it either, the white part of scallions can be a good substitute.
* White pepper is used here instead of the more common black pepper, for its delicate flavor that suits the delicate peas better. However, don’t be fooled by its pale color, and use it sparingly, as it can be quite hot in large quantities.
* I prefer to use water for the soup, not stock, so that the fresh flavor on the peas and mint will be dominant.
* As for the mint – very fresh and bright green is crucial here.

Makes: 6
Prep time: 10 minutes
Cooking time: 20 minutes

Ingredients:
2 oz (60 grams) butter
1 medium white onion, peeled and roughly chopped
2 tsp salt
½ tsp ground white pepper
1 lb 5 oz (600 grams) frozen sweet green pea, thawed
4 cups water
1/4 cup packed fresh mint leaves
1 cup heavy cream (optional)
Fresh mint leaves for garnish

1. Melt the butter in a large pot, on medium-high heat. Add the white onion, salt and pepper and saute for 3-4 minutes, stirring occasionally, just until the onion is soft. Add the peas and water and bring to the boil over high heat. Partially cover the pot, turn the heat down to medium, and cook for 15 minutes. Add the mint leaves once the peas are very soft and let them wilt a bit.
Green Pea and Mint Soup Ronit PensoGreen Pea and Mint Soup Ronit Penso  pea mint soup Ronit Pensopea mint soup Ronit Penso
2. Take off the stove and blend with a hand blender until the soup reaches the thickness you prefer. If the soup is too thick – add 1 cup boiling water and blend again.
At this point you can serve the soup as is, or add the cream if you prefer.
Garnish with fresh mint leaves.
Green Pea and Mint Soup Ronit PensoGreen Pea and Mint Soup Ronit PensoGreen Pea and Mint Soup Ronit PensoGreen Pea and Mint Soup Ronit Penso Green Pea and Mint Soup Ronit Penso

59 thoughts on “Green Pea and Mint Soup

  1. cookingwithauntjuju.com says:

    Perfect soup for spring using one of my favorite veggies. I use to grow a lot of “petite pois” and would eat them as I picked the pods. So delicious and the best pea for this kind of recipe. Noone grows them as they are very labor intensive but I can buy them frozen :)

    Liked by 1 person

  2. ChgoJohn says:

    This sounds like a great soup with which to celebrate spring, Ronit. I’m glad to read that you suggest using water and feel that too often recipes dictate using stock, much to the detriment of the recipe’s other flavors. You’ve gone to such care selecting the perfect ingredients and it would be a shame to overpower them with chicken stock.

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you John! I’m glad you liked the recipe. I totally agree about the stock – unless a soup contains some meat to begin with, I usually prefer using water so that the flavors will not be altered by the stock. It’s even worse when using some commercial stock, or, even worse, some concentrated powder with all the artificial flavorings. I will never understand why people want to put such things in their food…

      Liked by 1 person

  3. Loretta says:

    So lovely, I can almost taste all the flavors going on as I read the recipe. I also made your upside down orange cake over Easter. Loved the addition of ainse seed and I also added cardamom. I mixed blood oranges and regular oranges. The cake was just awesome :)

    Like

    • Tasty Eats Ronit Penso says:

      Thank you Loretta! The soup is very simple yet rich in fresh flavors. I make it often in this time of the year.

      I’m so glad you’ve enjoyed the cake! Cardamom and anise is a perfect match and I also love the idea use of blood oranges. I actually planned on making another version of the cake using them, but couldn’t find decent ones this year. Hopefully next year… :)

      Like

  4. Ei Gi Chakhum says:

    Love the combination for the soup Ronit! Happy to find someone who make use of plain water instead of the traditional stock. A must try since fresh herbs are my favourite and mint being one of my favourites! :) :)

    Liked by 1 person

  5. Sheryl says:

    The soup is beautiful .I never would have thought of combining peas and mint. Is this soup served warm or cold? Based on the description, it almost sounds like it would be lovely either way.

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Sheryl. I’m glad you liked the recipe. You are correct – the soup can also be served cold.
      I can’t take the credit for this tasty combination of peas and mint, though I do use more mint here than what most recipes call for, and with less additional ingredients, so the flavor shines through. I highly recommend trying it! :)

      Liked by 1 person

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