This recipe is not new, it’s almost on every food blog nowadays. It’s so simple, you don’t even need to look for it, it’s like you already have it in your head. I’ve made many times, especially when I was bored by the winter or in the early spring days, just to celebrate the sunshine return. Lately, we tried it cold and it is still wonderful – light and vibrant.
The next time I’ll make it, I’m going to put some celery in it. You can also try it, if it sounds ok to you, and don’t forget to tell me how it was.
Preparation time: 20 minutes
400g fresh or frozen green peas 1 onion, chopped 2-3 cups vegetable broth juice of 1/2 lemon 200 ml yoghurt o crème fraiche handful of fresh mint leaves some olive oil
some sea salt
Heat the olive oil in a large heavy-based saucepan on medium heat. Add the onion and some sea salt, and cook until the onions soften, but keep them from turning brown. This should take about 3-4 minutes. Add the green peas and broth (I go for water, if I don’t have a homemade broth). Bring to the boil, lower the heat and let it simmer for 10 minutes.
Put the chopped mint leaves in the soup, and take it off the heat. Leave it covered for 3-4 minutes. This way it will be much easier to puree the mint leaves and combine everything into a smooth creamy texture.
Scoop out some of the broth (but keep it), and puree the soup with a hand blender. Add the lemon juice and more salt if needed. With the remaining broth adjust the thickness of the soup as you like it.
Serve with some yoghurt (o creme fraiche), hot or cold.
This post is also available in: Bulgarian