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.
Lovely fresh, green Spring soup Ronit!
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Thank you Frances! That was the idea and I’m glad it went through. 🙂
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Sounds delicious!
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Thank you Greg! It’s one of my favorite soups. So easy to prepare and so tasty. 🙂
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I know I always say this, but I think I mean it this time that that is my favorite color!
🙂
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Thank you Dave. I’m glad I was able to create such a nice feeling for you through this post! 🙂
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Love it! 😙👍😍
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Thank you Natascha, I’m glad to know. It’s worth trying. 🙂
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The combination of mint and peas is just fantastic. 👍👍👍👍
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It really is. 🙂
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Love the color of the soup along with the refreshing flavors of mint 🙂
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Thank you Freda. I’m glad you liked the recipe. You’re so right about the freshness from the mint. It’s really a lovely spring soup. 🙂
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I’ve made before pea soup, but without mint. I have to try this.
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Yes Magda, I remember your lovely soup with celery and semolina (which is still on my long “to try list”! 🙂 ) and how I told you about this version with mint. This is a much simpler and lighter version, just perfect for this season. I hope you’ll like it. 🙂
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Yes I remember when you told me. I will make it with mint as well.
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Beautiful post! Will have to try this. Wonder if I can use fresh peas from our garden…
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Thank you Christina. I’m glad you liked the recipe. 🙂
I’m sure the soup will be even better with fresh peas.I would definitely be happy to use them if I had some.
I hope you’ll enjoy the results. I’ll be happy to hear your comments.
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Yes, I’ll let you know how it turns out!
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Yum!
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Thank you Carol. It really was. 🙂
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Do you think I could use a potato instead of cream?
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The cream is optional and most times I don’t use it, as the soup is very tasty as is.
I guess a small amount of potato puree can be added, but the texture and flavor will obviously be different.
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Hmmmm. Perhaps better to go without…. Thank you! I am glad I asked.
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I think you’ll like how fresh and light the soup is. You can always add some potato puree to the cooked soup, if you prefer a thicker and more starchy texture. 🙂
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The color of the soup just sings Spring! It sounds delicious, Ronit! Love how easy it is to prepare
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Thank you Nancy! It is a very easy and “springy” soup – light and fresh and very green.:)
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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 🙂
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Thank you Judi! This soup is really perfect for spring, and if I had fresh peas I would definitely use them. I had no idea they were so labor intensive, but like you, I’m very grateful for the frozen option! 🙂
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Simple is always the best, Ronit. Yum.
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Thank you Mary, I totally agree! 🙂
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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.
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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…
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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 🙂
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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… 🙂
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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! 🙂 🙂
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Thank you Pushpita! I’m glad you liked the recipe and the use of water. I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Even I try using plain water instead of stock. There isn’t much difference in the taste.
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When using strong flavored stock, especially beef stock, it can definitely alter the flavor and aroma of the soup. If there’s some meat in there, it’s a welcomed addition, but in an all vegetable soup I see no reason for it.
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So true!
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Simply fabulous, Ronit! I can smell & taste the full flavors from here…beautiful!
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Thank you Lana! I’m glad you liked the recipe. The soup is indeed very aromatic and fresh. Perfect for spring. 🙂
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I love pea soup!
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Glad to know. This one is especially quick and easy to make, so… 🙂
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Great! I will have to give it a try!
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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.
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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! 🙂
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Mmmm I’m obsessed with mint. Will be trying this this week!
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Thank you Ashley. I’m glad you liked the recipe and hope you’ll enjoy the results. I”ll be happy to hear your comments. 🙂
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Great spring soup! Pea soup is one of my favorite, but I never had this combination. I will defiantly give it a try!
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Thank you Olga. I’m glad you liked the recipe. Peas and mint go so well together. I highly recommend trying. 🙂
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I love this!!! 🙂
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Thank you Krystina. I’m glad to hear. 🙂
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You’re very welcome!! Love your recipes
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Thank you Krystina! You’re very kind and it’s so nice to hear. 🙂
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No no thank you!!! You are very kind too. I really enjoy your recipes. Have an amazing day.
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🙂
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Beautiful color and very lovely!
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Thank you! It’s a very tasty and quick soup. Always comes handy… 🙂
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Yes looks so good!
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