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Creamy Pea Soup with Mint

Pikantne Soups Vegetarian Dishes 20 min Easy 29 wyświetleń ~21.27 PLN * - (0)
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Description

A delicate, spring green pea cream soup with a distinct hint of fresh mint. The cream is velvety thanks to the addition of potato and brief blending, while lemon juice enhances the sweetness of the peas. The dish is light, quick (about 20 minutes), and works great as an appetizer for lunch, a light dinner, or a first course during a spring gathering. Serve with a dollop of cream or yogurt and crispy croutons; it visually delights with its intense green color and mint leaves.

Ingredients Used

Ingredients (12)

Servings:
4
  • Green peas 500 g
  • Vegetable broth 1000 ml
  • Onion 1 szt. (~150 g)
  • Potatoes 1.3 szt. (~200 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 20 g
  • Mint 15 g
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Country bread 80 g
💰 Szacowany koszt dania: ~21.27 PLN (5.32 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the vegetables: peel the onion and chop it into small cubes (about 5 mm). Peel the potato and cut it into cubes of 1–1.5 cm, so it cooks quickly. Peel 2 cloves of garlic and lightly crush them with a knife. Rinse the mint leaves and set aside a few nice leaves for decoration; chop the remaining ones coarsely.

Ingredients: Onion, Garlic, mint
Use a cutting board and a sharp knife to chop the onion and potato. A 1–1.5 cm dice ensures quick and even cooking. If you are using frozen peas, do not thaw them beforehand — we will add them later to the boiling broth.

Frying

2

In a large pot, melt the butter over medium heat (set the burner to 5–6 on a scale of 1–9). When the butter has melted and starts to foam slightly, add the chopped onion. Sauté for 4–5 minutes, stirring frequently with a wooden spoon, until the onion becomes soft and translucent (it should not brown significantly). Add the crushed garlic and sauté for an additional 30–40 seconds, until you can smell the aroma.

Ingredients: Butter, Onion, Garlic
Use a medium-sized pot (about 2.5–3 l). Watch the garlic — it burns quickly and becomes bitter. If you don't have butter, you can use 2 tablespoons of rapeseed oil.

Cooking

3

Add the chopped potato to the sautéed onion and pour in the vegetable broth. Increase the heat, bring to a boil, then reduce the heat to medium-low and cook covered for about 10 minutes, until the potato is soft and easily pierced with a fork.

Ingredients: Vegetable broth
Use a lid to speed up cooking. The potato is ready when a fork goes in without resistance. If the broth is boiling vigorously, reduce the heat to avoid overcooking.
4

Add green peas to the pot and cook uncovered for 3–4 minutes (for frozen peas) — until the peas lose their raw taste and the color becomes bright green. If you are using fresh peas, you can cook for 4–6 minutes.

Ingredients: Green peas
Cook briefly to retain the fresh green color and sweetness of the peas. If the peas were frozen, do not thaw them beforehand — adding them directly to boiling broth will prevent them from becoming mushy.

Blending

5

Remove the pot from the heat. Add the chopped mint (leave a few leaves for decoration). Use an immersion blender (or a stand blender) and blend the soup until smooth: move the blender from the bottom of the pot upwards, moving it a few times — blend for 1–2 minutes until the soup is silky and lump-free. If you want a very smooth consistency, strain the soup through a fine-mesh sieve and press it through with a spoon.

Ingredients: mint, Green peas
Use an immersion blender with a sturdy container or a countertop blender. If you are using a countertop blender, first set aside a small amount of hot liquid (about 50 ml) for safe pouring to avoid creating a vacuum and causing the blender to explode. This step is crucial for a creamy consistency.

Finishing

6

Season the soup with salt and freshly ground pepper. Gradually add lemon juice (about 30 g), stirring and tasting — the lemon should only enhance the aroma. If the soup is too thick, add 50–100 ml of broth or water and mix again. Taste and adjust the seasoning if necessary.

Ingredients: Salt, Black pepper, Lemon, 18% cream
Add lemon juice gradually — too much will overpower the flavor. Seasoning while hot allows you to better assess the final taste. If you want a creamy note, add 1–2 tablespoons of cream just before serving.

Serving

7

Serve the soup hot: pour it into four bowls. Add a teaspoon of cream on top (optional), sprinkle with chopped mint, and serve with crunchy country bread croutons. If you want a visual effect, grate some lemon zest on top.

Ingredients: 18% cream, mint, country bread
Use nice, shallow bowls to showcase the color of the soup. Prepare the croutons in advance: cut the bread into cubes, mix with a little olive oil, and bake for 8–10 minutes at 200°C until crispy.

Cleaning

8

After cooking, rinse the blender immediately with warm water so that the soup remnants do not dry. Rinse and wash the pots and spoons with regular detergent.

Warm water helps to remove greasy residues. If you used a jug blender, fill the jug with warm water and blend for 10–15 seconds to pre-clean it.

Fun Fact

💡

Peas have been cultivated in Europe since ancient times and for centuries have been one of the important legumes. The combination of peas with mint is a classic of Mediterranean and English cuisine, where mint enhances the sweetness of young peas.

Best for

lekki obiad wiosenny przystawka na przyjęcie kolacja na lato

Tips

🍽️ Serving

Serve hot with a dollop of sour cream or natural yogurt and fresh mint. For a heartier version, add 1–2 tablespoons of cooked millet or crispy bacon (for the non-vegetarian option). It's best to serve the croutons separately to maintain their crunchiness.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. Gently reheat over low heat, adding a little water or broth to restore the consistency. Can be frozen: after thawing, slightly thin it out and re-season with lemon juice.

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