Green Pea and Mint Soup

This 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.
 
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.