RCI-SP.002.0145.001
Pea and Mint Soup
Pea and Mint Soup from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 50 g
- bunch spring onions1 unitchopped
- 3 tablespoons
- (1½ pints) chicken stock900 ml
- 1 teaspoon
- (10 oz) frozen peas300 g
- (1 lb.) sugar snap peas500 gtrimmed
- (1 pint) water600 ml
- 8 unit
- (1 oz) mint leaves25 g
- 1 unit
- (4 fl oz) cream125 ml
Method
1
Melt the butter in a medium saucepan over medium heat, then whisk in the flour and cook for 1-2 minutes to form a smooth roux without browning.
3 minutes
2
Gradually pour in light vegetable or chicken broth while whisking constantly to prevent lumps, then bring the mixture to a gentle simmer.
5 minutes
3
Add the green peas to the simmering broth and cook until they are just tender and vibrant green.
5 minutes
4
Add the lettuce leaves to the pot and stir them in, allowing them to wilt gently into the soup.
2 minutes
5
Remove the pot from the heat and stir in a generous handful of fresh mint leaves, allowing their aroma to bloom in the residual heat.
2 minutes
6
Use an immersion blender or transfer the soup in batches to a blender and process until smooth and silky.
3 minutes
7
Return the soup to the saucepan if needed, reheat gently over low heat, and season to taste with salt and white pepper.
3 minutes
8
Ladle the soup into warm bowls and garnish with a few fresh mint leaves and an optional swirl of cream or a pat of butter before serving.