Pea Cream Soup with Fresh Mint

🥣 Emerald Green Cream: Freshness in a Spoon

Peas are legumes disguised as vegetables. This intense green cream is a spectacular way to consume them, ideal both for eating hot in winter and cold (vichyssoise style) in summer. The addition of fresh mint provides a menthol nuance that cleanses the palate and greatly facilitates digestion.

🌱 Why it is exceptionally healthy

• Protein and Fiber: Peas are one of the plant sources with the best protein ratio, providing great satiety and aiding in weight control.
• Vitamin B1: Essential for energy metabolism and the proper functioning of the nervous system.
• Digestive Mint: The natural menthol in mint relaxes the muscles of the digestive tract, reducing inflammation and spasms.

📝 Step-by-Step Preparation

1. The Flavor Base: Chop 1 sweet onion (3.5 oz / 100g) and 1 leek (only the white part, about 3.5 oz / 100g). In a pot, heat 1 tbsp (15ml) of EVOO and sweat the vegetables over low heat for 10 minutes without letting them brown.
2. The Star Ingredient: Add 14 oz (400g) of tender peas (can be frozen, no need to thaw beforehand) to the pot. Sauté everything together for 2 minutes.
3. Brief Cooking: Cover the peas with 17 fl oz (500ml) of mild vegetable broth or water. Bring to a boil and cook for only 8-10 minutes. Prolonged cooking would destroy their bright green color and turn them gray.
4. The Mint Touch: Turn off the heat. Add 10 washed fresh mint leaves, a pinch of salt, and white pepper.
5. The Blending: Use a powerful blender to puree the mixture for at least 3 continuous minutes until you achieve a silky texture. If you want a haute cuisine result, pass it through a fine-mesh strainer to remove the pea skins, although you will lose some of its fiber.
6. Plating: Serve the cream garnished with a drizzle of raw EVOO, a couple of mint leaves, and, if desired, a tablespoon of plain Greek yogurt to add extra creaminess.