Green pea soup with mint

A delicate, creamy soup that's easy to make any time of the year. Frozen peas are available all winter, and in summer you can always find them fresh at the market. Fresh mint adds a pleasant note and aroma.
35 mintotal cooking time
1 / 5recipe difficulty
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Ingredients for 4 portions

  • Frozen peas500 gr
  • Potato1 piece
  • Onion1 piece
  • Clove of garlic1 piece
  • Butter20 gr
  • Mmint2 twig
  • Water (or vegetable broth)3 cups
  • Lemon1 piece
  • Cream cheese50 ml
  • Salt1 by taste
  • Pepper1 by taste
  • Olive oil2 teaspoon
Also requires pot, blender

Step 1 out of 6

Potato — 1 piece, onion — 1 piece, clove of garlic — 1 piecePeel and dice the potato, onion and garlic.

Step 2 out of 6

Butter — 20 grMelt the butter in a large pan on medium heat. Add the potato, onion and garlic and lightly sauté for 2-3 minutes.

Step 3 out of 6

Frozen peas — 250 gr, mmint — 1 twigNow add half the package of peas (after defrosting) and a little mint.

Step 4 out of 6

Frozen peas — 250 gr, water (or vegetable broth) — 3 cupAdd water and let simmer for 10-15 minutes until the potatoes soften. Add the rest of the peas to the pan and cook on low heat for another 5 minutes.

Step 5 out of 6

Turn off the heat, let the pan cool down a little, and blend until smooth.

Step 6 out of 6

Lemon — 1 piece, cream cheese — 50 mlGrate a little lemon zest (half a lemon is enough) directly into the soup. Before serving, try adding a tablespoon of cream cheese.