As a child I was not really enthusiastic about vegetables, only spinach à la crème and green peas went in fairly easily. That must have had to do with the fact that you did not have to chew like that. Fresh vegetable soups made from pumpkin, split peas or peas also did well at the time. Even though I’ve embraced vegetables by now, you still make me happy with soup, like this deep green pea soup with mint.
Melt the butter in a large saucepan over medium heat. Add the onion and cook for six to eight minutes until soft, but not brown. Add 500 ml stock and bring to the boil. Add the peas, reduce the heat and let it simmer slowly until the peas are tender. Then remove the pan from the heat. Add the parsley, mint and the remaining stock and puree the soup with a hand blender. If the soup is a little too thick, you can dilute with water if necessary. Season the soup with salt and pepper. Beat the crème fraîche and cream in a separate bowl. Serve the warm soup in a soup bowl, garnish with chives and a dollop of the crème fraîche mixture. If you miss some meat, add crispy baked Serrano ham.
Necessary for 4 people:
– 40 gr unsalted butter
– 1 medium onion (chopped)
– 1 liter of vegetable stock
– 750 gr peas (fresh or frozen)
– 30 g parsley
– 30 gr of mint
– salt, black pepper
– 30 g crème fraîche
– 30 gr whipped cream
– chives (cut)
– optional: crispy baked Serrano ham
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