Green pea soup


A heartier version of pea & mint soup: Peel and dice a large potato. Saute 2 minced cloves of garlic and a shallot in olive oil. When translucent, add 2.5 cups (~ 6 dl) of water and a bouillon cube (in Europe you find interesting ones, like "olive oil and herbs" or "epices pour couscous"). Bring to a boil, add the potato dices and cook for about 15-20 minutes, until the potato is tender. Lower to simmer, add a small bag of frozen green peas and let heat through. Add a good fistful of chopped mint leaves, and puree it all to get a soupy consistency. Add a bit of water if needed. Eat warm or cold (I prefer cold).

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