Even if I am a huge fan of aromatic herbs, I have to admit that mint is one of the least favourite. I don’t hate it, but it doesn’t bother me either. I usually enjoy its flavour in chewing gum (of course), sorbets and cold drinks, but when it comes to food, I always find hard to adapt it to my dishes. However, here’s the exception… pea and mint soup! In this traditional English dish, it seems that peas and mint promote each other, releasing a considerable flavour and with character. I didn’t follow any pea and mint soup recipe and I don’t know how the traditional one is made. I created my own crunchy pea and mint soup, avoided stock or broth and added celery, which I guess it was good trick in enhancing its final taste. The slightly cooked whole peas on the top on the soup are also a good trick in order to give a hint of crunchiness and make it enjoy till the last mouthful.
for 2 people
2 medium yellow onions
2 celery sticks
400g frozen peas
6 fresh mint leaves
extra virgin olive oil
Slice the onions and the celery and gently fry them in a large saucepan with extra virgin olive oil until they get soft and slightly crispy.
Add 350g of peas and cover with boiling water, 1 inch above the peas. Cook for 10 minutes.
Add the mint leaves, black pepper and liquidise everything using a hand blender. Season with sea salt according to your taste.
Cook the remaining peas in a bowl with water and a pinch of salt for 2 minutes in the microwave (or in a frying pan)
Serve hot with toasted bread or croutons and top with the previously cooked peas, sprinkle with extra virgin olive oil and freshly ground black pepper.
Decorate with fresh mint leaves.