Looking for some cold soup recipe, I was seduced by this light and fresh version. Whereas I actually never cook peas, this recipe made me rediscover the taste of this vegetable. Peas and mint are a match made in heaven; their combination in any recipe is delicious. A real “party in your mouth”, to take up my friend Dan’s famous expression! Peas are definitively going to invade my plate this summer...
Pea and mint soup gathers all the qualities to appear in the the hit of summer recipes: it’s fresh and tasty, light and healthy and quick and easy to make. If you add to this, a frothy whipped cream flavoured with mint, you won’t yield long to temptation! I have also served them with home-made sesame grissinis.
My tip: If fresh peas aren't available this recipe works just as well with frozen peas.
Ingredients for 4 people (as a starter, for 8 people as a mise en bouche)
Pea and mint soup
2 medium shallots, peeled and finely chopped
1 garlic clove, peeled and minced
5 cups/750g fresh peas, shelled (or frozen peas)
1 cup/ 75g mint leaves, roughly chopped
1 liter vegetable stock
Sea salt and freshly ground pepper, to taste
25 cl heavy cream (30% fat, don’t use a light version, it wouldn’t work)
Some fresh Mint leaves, chopped
Cook on a gentle heat for 10 minutes the peas and the shallots, or until the shallots are soft. Add the garlic and cook for a further 3 minutes.
Add the peas, the chopped mint leaves, and the stock. Cover the saucepan with a tight fitting lid and cook on a medium boil for 20 minutes.
Blend the soup in a food processor, you will have a thick puree. Let it rest in the fridge to get cold.
In a large bowl, whip cream until stiff peaks are just about to form. Beat in mint and salt until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Serve your soup in a glas and top it with the whipped cream. Warm, this soup is also delicious!
My tip : for best results, chill mixing bowl and beaters in freezer for 10 minutes before preparing.