Pea and mint soup

Name: Pea and mint soup
Ingredients: 6 scallions; 1 medium potato (150 g); 1 garlic clove; 850 ml chicken or vegetable stock; 275 g peas; 4 tablespoons chopped fresh mint; 1 teaspoon sugar; 1 tablespoon lemon or lime juice; 150 ml sour cream with at least 20% fat

Soups - Pea and mint soup by Liana P. - Recipia

Pea and mint soup is served warm, plain or with croutons; the peas and mint give it a fresh, green flavor. The potato adds body, and the sour cream makes it velvety. I choose small peas because I prefer their fine skins after blending. Preparation: 15 minutes. Cooking: 20 minutes. Rest: 10 minutes. Total time: 45 minutes. Serves: 4. Approximately 170 kcal and 6 g of protein per serving.

Ingredients

6 scallions
1 medium potato (150 g)
1 garlic clove
850 ml chicken or vegetable stock
275 g peas
4 tablespoons chopped fresh mint
1 teaspoon sugar
1 tablespoon lemon or lime juice
150 ml sour cream with at least 20% fat

Preparation

1. Finely chop the scallions, peel the potato and cut it into cubes, then crush the garlic. Put them in a pot with the chicken or vegetable stock and bring to a boil. 2. Lower the heat and cook the vegetables for about 15 minutes, until the potato is tender. 3. Add the peas and cook for 5 minutes. They stay green and keep their flavor. 4. Stir in the chopped mint, sugar and lemon or lime juice. Leave the soup to cool for 10 minutes. 5. Blend the soup until smooth, then stir in the sour cream. Serve plain or with croutons.

Notes

Small, fresh peas usually have finer skins; frozen peas go straight into the pot and also cook for five minutes. If the peas are older and taste floury, the mint and lemon only partly balance that. The brief cooling before blending can be hurried along, but blend the soup while lukewarm, in two batches, with the lid held slightly ajar so the steam can escape. Regular sour cream contains dairy; for a dairy-free version, use 150 ml plant-based cooking cream. Once cooled, the soup keeps in the fridge for up to 3 days. I serve it with croutons, which stay crisp alongside its smooth texture.