Pea and Mint Soup
Ingredients
- 50 grams butter
- 1 large white onion
- Pinch of salt
- 2 garlic cloves
- 2 liters water
- Celery stalk and leaves
- 1 large carrot
- 800 grams frozen or fresh garden peas
- 250 ml 38% sweet cream
- 1 cup pressed mint leaves
- 1 tablespoon fine salt
- 1 teaspoon white pepper
Serving suggestions
- Grana Padano cheese, to taste
- Croutons, optional
- Yogurt, optional
Preparation
In a pot over medium heat, melt the butter and immediately add the onion along with a pinch of salt to help the onion sweat, cooking until the onion is transparent without browning to avoid discoloring the soup, then add the garlic and cook for exactly one minute.
Add the water, celery, and whole peeled carrot, bring to a boil, and cook for 20 minutes from the moment of boiling.
Add the peas after washing them under tap water, bring to a boil again, and cook for another 6 minutes.
Filter the contents of the pot, transfer to a food processor or return to the pot, and keep the cooking liquids separate.
Remove the carrot and celery, add the sweet cream, mint, salt, and pepper, and grind well, then adjust thickness by gradually adding the reserved cooking liquids until the desired texture is achieved.
Before serving, heat the soup over low heat, pour into bowls, grate Grana Padano cheese on top, and if desired, add croutons or yogurt.
