Ever since I had a taste of ABC Kitchen’s Pea Soup last weekend, I have been wanting to create my own version at home. While theirs was delectable and full of various herbs, I wanted mine to be a bit more focused in flavors. Also, with the heat-wave, I wanted something that was meant to be served at room temperature and would be light and soothing. Thus, I decided to create a Minted Green Pea Soup. Smooth and naturally creamy, this soup is healthy, tasty, and easy to make. Loved by Maithil, I will certainly be making this again.
Ingredients (makes about 5-6 servings):
- 1/2 of a yellow onion
- 3 cloves of garlic
- 1 can of vegetable stock/broth
- 1 cup of water
- 1 pound of frozen (or fresh) green peas
- 1/4 cup of frozen (or fresh) spinach
- 1 bunch of mint (fresh is preferred, but frozen will do), yields about a cup (a bit more if fine). Set aside a handful of leaves for the garnish.
- 1 small jalapeño (optional)
- 1 teaspoon of a neutral oil such as canola, vegetable or grapeseed oil
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of parmesan or pecorino romano cheese per serving
- salt and pepper to taste
- equipment: a blender
Steps:
1. Chop the onion and the garlic cloves. Place a teaspoon of neutral oil, I used canola, and the chopped onion in a medium or large pot, over medium-high heat. Just as it begins to become fragrant and translucent, add the garlic.
2. After about a minute, add the peas, the jalapeño, chopped, and spinach (only if it is frozen; if you are using fresh, add it in with the mint) along with half a cup of water. Cook for about five minutes or until the peas have fully thawed, stirring occasionally.
Thawing
3. Roughly chop the mint and add it to the pot, increasing the heat to high. (I used a bit of frozen mint as well as a bunch of fresh mint.) Cover the pot and cook for about ten minutes.
Frozen mint
Fresh mint
4. Take the pot off of the stove and let it cool for a few minutes. Move half of the contents of the pot into a bowl and set aside. Then, place the remaining contents of the pot and half a can of vegetable stock into a blender and liquefy. Once everything is a smooth consistency, turn the blender to low, take off the funnel cap in the lid, and add in one tablespoon of the olive oil. Re-attach the funnel cap and give everything one last shake on high. Place the mixture in the original pot.
Cooked
Liquefy
Add the extra virgin olive oil
5. Take the contents from the bowl and liquefy everything the same way that you did in step 4. Place the mixture in the original pot.
6. Add salt and pepper, to taste, along with half a cup of water and heat the soup on medium heat for about five to seven minutes, stirring occasionally. Add a bit more water if you want it to be slightly thinner.
7. Serve warm or at room temperature with a teaspoon of grated parmesan or pecorino romano cheese and a sprinkling of a chiffonade of a couple of mint leaves.
Enjoy!
