Hey there! So, the other day, I was rummaging through my fridge, absolutely desperate for something green and fresh (you know how it is after a week of takeouts), and I stumbled upon a bag of peas and some mint leaves. Voilà, the perfect excuse to whip up a batch of my all-time favorite Pea and Mint Soup! This dish brings me back to those summer evenings at my grandmother’s, where the soup was always greener than my thumb. It’s ridiculously easy, and trust me, even if it gets a tad messy, no one will notice once they’re slurping it down.
Why You’ll Love This
Honestly, I make this soup whenever I’m craving something light yet satisfying. My family goes crazy for it because it’s got that fresh zing from the mint (and let’s face it, peas are just plain adorable). Plus, it’s a lifesaver when you’ve had a long day and can’t be bothered with anything too complicated. Oh, and if you ever find yourself short on mint—don’t panic—basil works too, though it’s a bit of a cheat.
What You’ll Need
- 500g peas (frozen or fresh, whatever you’ve got)
- 1 large onion, chopped
- 2 tbsp olive oil (though a knob of butter is tempting)
- 4 cups vegetable stock, or chicken if you’re feeling cheeky
- A handful of fresh mint leaves
- Salt and pepper to taste
- Optional: a splash of cream for that extra decadence
(My grandmother always swore by Brand X peas, but honestly, any will do—promise!)
How to Make It
- Start by heating the oil in a large pot. Throw in the onion and sauté until it’s soft (and your kitchen smells like a dream).
- Add the peas and stock. Bring it to a boil, then let it simmer for about 15 minutes or until the peas are tender. This is usually when I sneak a taste—just because.
- Toss in the mint leaves and blend everything until smooth. Don’t worry if it looks a bit weird initially; it always comes together.
- Season with salt and pepper. If you’re feeling fancy, stir in a bit of cream.
Some Notes
So, one time I used canned peas—just don’t. It’s a regret I won’t live down. Also, if you’re out of onions, shallots are a nifty substitute.
Experimenting with Variations
I’ve tried adding a squeeze of lemon juice. It was… interesting. Probably not for everyone, but hey, cooking is about trying new things, right?
What If I Don’t Have a Blender?
No worries! If you don’t have a blender, a potato masher can get you close enough. It’ll be chunkier but still tasty.
Keeping It Fresh
You can store this soup in the fridge for a couple of days. But honestly, in my house, it never lasts more than a day!
What to Serve It With
This soup pairs beautifully with some crusty bread—my kids love dunking theirs. On second thought, a dollop of sour cream on top isn’t half bad either.
Lessons Learned
Once, I tried rushing the simmering step, thinking I was a soup wizard. Big mistake. The peas need their time to soften; trust me on this one.
Questions You Might Have
Can I use dried mint? Well, you could, but it’s not quite the same. Fresh mint just has that vibrant kick.
What if I don’t have vegetable stock? Water works in a pinch, though it’s less flavorful, or try throwing in a bouillon cube.
Is this a good make-ahead dish? Absolutely! I think it even tastes better the next day when the flavors have mingled a bit.