Here’s a concentrate of greenery and freshness for a low calories soup. A recipe feasible with frozen peas, follow cooking times and don’t cover the pot. Plunge peas into iced water so that the green color does not turn to “brown”. This cooking method is valid for green vegetables like broccoli, green beans…
Ingredients you will need for the pea soup with fresh mint
- 2 lbs (1 kg) frozen peas
- An organic chicken broth
- 1 / 2 bunch fresh mint
- Clotted cream
- 3 tablespoons coarse salt
Heat 6 pints (3 liters) of water in a pot with 3 tablespoons of coarse salt.
When the water boils add the peas and cook them to a rolling boil for 10 minutes.
Put the broth to blend into 2 pints (one liter) of hot water.
Check the cooking of peas, drain and plunge them into a bowl of cold water with a dozen ice cubes, to fix the chlorophyll and keep this lovely green color!
Mix the peas by pouring the hot broth, little by little in a blender or with a hand blender. Add the mint leaves and mix again.
Check consistency and add broth to make the preparation more liquid if necessary, adjust salt.
Pass the preparation through a Chinese strainer to make it smoother.
Add a small dollop of cream on each plate before serving.
Tips and tricks:
You can serve it in a glass, just like a verrine, to drink with a crisp bacon, baked at 300°F (150°c) between 2 sheets of parchment paper.
You make this recipe for summer with fresh peas by reducing cooking time and serve the soup very cold without cream, it’s so good!
If you liked this recipe you should give a look at our best light recipes roundup!
Recipe inspired by Gaston chef cook in Lyon France