This is my version of The Peasants Pea Soup. I have to thank The River Café for this fantastic soup basically made of peas and mint and onion and garlic. You can both use fresh or frozen peas, depending on the time of year. It is a kind of a Spring thing! It is so easy and so delightful.
Did you know that mint easily grows on your terrace or in a flowerpot in your window? The mint plant grows all throughout the year. Mint leaves are best before they start to flower. I use them all year round.
Method for The Peasants Pea Soup
The recipe serves 2 as a main, 3 as a starter.
2 small (or 1 large) finely chopped onions
2 cloves garlic, finely chopped
A big handful of mint leaves, finely chopped
500 gr peas, best if at least the half amount is fresh
A little butter
250-300 ml stock, I use Morga vegetable paste and water
Salt and freshly ground pepper
Freshly grated Parmesan for styling
Fry the onions in butter and olive oil at a low heat. They should only simmer, keep doing this for 10 min until they are soft and sweet.
Add the peas and the stock and most of the mint leaves. Cook for maximum 5 min.
Put half the amount in a blender or a food processor, and pulse until the purée is smooth.
Pour it back into the pan, and add salt and pepper. You can adjust the thickness of the soup with the stock or boiling water. Drizzle the rest of the mint, and the grated Parmesan. You might, as an LCHF maniac, add extra virgin olive oil at the table. Enjoy this lovely Peasants Pea Soup!!