The beginning of good weather and the first tastes of summer mean fresh English pea to me. The strongest memory of this vegetable is sitting in the garden with my grandma and my sister, holding an old enamelled bowl on our lap and shelling peas. I spent every summer at my grandparents’ house, where they had a huge garden full of fresh fruits and vegetables. It indeed was to be proud of. So, we sat there for hours, talking and laughing while our hands moved automatically. My sister and I made a competition about who could shell more, which was quite tricky as the peas were so sweet that we couldn’t resist eating them immediately. I couldn’t resist now either while shelling these delicious peas for a cream soup, to which I’ve added some mint leaves for extra freshness.
Mint flavoured English pea soup
Ingredients
- 500 g English pea fresh or frozen; shelled
- 1 green onion finely chopped
- 5 dl vegetable broth
- 5 leaves mint
- 2 tbsp olive oil
- crackers, sunflower seeds, pumpkin seeds, Greek yoghurt optional for topping
Instructions
- Sauté the onion in olive oil in a pot.
- Add the peas and cook for about 3-4 mins, but don't let them brown.
- Add the vegetable broth, and simmer until the pears are completely tender. In the last 2 mins, add the finely chopped mint leaves.
- Remove from heat, and blend it with a blender. (Add a little bit of Greek yoghurt if necessary for the consistency you like.)
- Serve with seeds, some crackers and yoghurt.
- Enjoy!
