Pea & Mint Soup

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Pea and Mint Soup

Yield: 4

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Ingredients

For the soup

• 1 onion, roughly chopped
• 2 cloves garlic, smashed
• 4 cups peas (about 1 ½ lbs), freshly shelled or frozen (divided)
• 1 cup mint leaves
• 1 quart vegetable stock or dashi

To serve

• freshly ground black pepper
• grated parmesan
• extra virgin olive oil
• crispy prosciutto or bacon (optional)

Instructions

1. Heat some oil in a medium saucepan over medium-low heat, and saute the onion until soft (but not brown), about 5 minutes. Add the garlic for 1 minute more.
2. Add 3 cups of the peas and 2 cups of stock (enough to cover). Turn the heat up a little and simmer until the peas are soft, about 10 minutes.
3. Add the mint, and using an immersion blender, blend until smooth. You can also transfer the whole thing to a blender or food processor, but it’s so much more work. Get yourself an immersion blender.
4. Add the rest of the peas (for texture), and warm them, about 5 minutes more (you can puree the whole thing, but I like the texture). Add more water or stock, a little at a time, until it’s as thick or thin as you like. Taste for salt.
5. Ladle into bowls and top with a few grinds of black pepper, a sprinkle of parmesan cheese, and a drizzle of olive oil. Crispy pork makes a great addition. So do croutons or breadcrumbs. Or radish slices. Go nuts.