Sounds wired, Minty Pea Soup?! But it tastes wonderful. When mint and peas are well balanced they perfectly match together. None of them overtakes the taste but plays well together with the other ingredient.
It is a healthy recipe, excluding Crème fraîche used for serving, which is of course optional. Tastes delicious no matter what.
We produce a lot of peas in Denmark, so it is perfect season to start preparing this soup. I love to sit down and start shelling peas. It is such a joy to prepare the soup from the bottom. Out of the season frozen peas can also be used.
Soup is tick so it is great dinner dish. To boost the taste we are preparing curry Crème fraîche for a little add on soup. We serve the soup with bacon and garlic bread which gives us just enough food for the rest of the day. It is very light dinner and we love it, especially if you wanna do some sport afterwards ;).
Makes4 portions
TimePreparation and cooking: 45 min
Ingredients
Pea soup
- 2 medium potatoes
- 1 tbsp unsalted batter
- 1 onion
- 400 g shell free peas
- 1 l chicken broth
- 4 mint leaves
- 250 g bacon
Crème fraîche sauce
- 150 g Crème fraîche
- 1 tsp curry
- 0.5 tsp curcuma
1
Add curry and curcuma to crème fraîche and mix well together. Cover and store in the fridge until you prepare the soup.
- 150 g Crème fraîche
- 1 tsp curry
- 0.5 tsp curcuma
2
Boil the potatoes in a pot. Melt the butter in a medium saucepan. Add onion and cook stirring occasionally until onion becomes translucent. Add garlic and when you can smell it’s aroma add the peas. Cook for couple of minutes and add the broth. Bring to boil and then reduce to medium heat. Cover with lid and simmer soup until peas are tender, for 15-20 min. Season with salt and pepper.
- 2 medium potatoes
- 1 tbsp unsalted batter
- 1 onion
- 400 g shell free peas
- 1 l chicken broth
3
Set aside and add mint leaves. Let it infuse for 10 min. Purée the soup together with potatoes in blender until smooth. During the blending process remove the lid from blender couple of times allowing the steam to escape. Taste the soup and season more if needed. The soup is ready for serving.
- 4 mint leaves
3
Cut bacon in smaller rectangles. Add it to the hot pan and cook until crunchy.
- 250 g bacon
4
Serve the soup with garlic bread. Add a tsp of curry crème fraîche to your soup, bacon and enjoy the meal!
