Green Pea Soup (vegetarian) – old English recipe for authentic spring green pea soup with mint.
Here is an old English recipe for timeless Green Pea Soup with mint. I believe all pea lovers will appreciate it as much as I do.
The recipe is very easy: onion or leeks are sauteed in butter, some fresh (or frozen) peas are added and cooked together with vegetable stock and mint leaves until soft. Then everything is pureed (blended) together to get smooth soup. To make it even smoother, the soup can be passed through a sieve. Those who don’t like mint can use thyme instead.
I served the soup with a dollop of Greek yogurt.
Green Pea Soup (vegetarian) - old English recipe for authentic spring green pea soup with mint.
- 2 Tbsp butter
- 1 medium onion (or 1/3 cup white part of leek), chopped
- 4 cups vegetable stock
- 3 cups green peas , fresh or frozen
- 5 fresh mint leaves , sliced (or a pinch of dry thyme)
- 1/2 teaspoon sugar , or to taste
- salt and black pepper , to taste
Melt the butter in a large pot and saute the onion or leeks over medium high heat until they soften, about 5 minutes. Add the vegetable stock, increase the heat to high and bring to a boil.
Add the peas and the mint. When the soup returns to a boil, reduce the heat to medium. Simmer for 8 to 10 minutes or until the peas are tender enough to puree (fork mashable).
Puree the soup in small batches in a blender until very smooth. To make it even smoother, pass it through a sieve (optional).
Add the sugar, salt and pepper and taste to see if the soup needs salt.