Green Peas and Mint Soup
- Green Peas, 2 cups
- Onions, chopped, 1 medium
- Potato, chopped, 1 medium
- Celery, 2-3 stalks, chopped (optional)
- Mint leaves, about ¼ cup (more or less according to taste)
- Water or Vegetable stock or Chicken stock, 4 cups
- Milk, ½ to ¾ cup (optional)
- Butter or Olive oil, 1 tbsp
- Salt, to taste
- Pepper, to taste
Heat a saucepan with the butter/olive oil. Add in the onions and celery. Cook them for about 3-4 minutes till the onions go soft.
Add in the potatoes, cover and cook for another 3-4 minutes on low heat.
Time to add in the peas now. Toss around for another couple of minutes.
Add water/vegetable stock/chicken stock and mint leaves. (Keep a few leaves aside for later).
Let the stock come to a boil, turn down the heat and let it simmer for 10 minutes or so till the peas are soft cooked to your liking (I find the taste and colour better if I keep them slightly underdone).
Turn off the heat and let the soup cool down a little.
Transfer the soup to a blender and puree till smooth with the mint leaves (the ones which were kept aside earlier) and season to taste with salt and pepper.
After the blending, again depending on the consistency you like, you can either strain the soup through a fine mesh sieve or proceed as is.
(At this stage you can freeze the soup for later use. If you know you will be able to finish the entire quantity you can add milk when the stock is simmering, otherwise add milk and reheat only the quantity you will be consuming and freeze the rest)
Add the milk and bring it back to simmer. Taste check again.
You can serve the soup hot or at room temperature.
Garnish with mint leaves or croutons, or a little cream or cheese or even crunchy bacon/prosciutto.
- If using frozen peas, no need to thaw them…just add directly to the pot.
- If skipping milk, you can add about 1 teaspoon of ginger along with the peas.