Fine Pea Soup with Mint Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g peas, (frozen food)
- 25 g butter
- 1 shallot (s), finely chopped
- 1 tablespoon honey
- 1 leek, washed and finely chopped
- 150 ml white wine, dry
- 250 ml broth
- 200 g sweet cream
- a bit salt
- some black pepper from the mill
- Nutmeg, freshly grated
- 100 g sour cream or creme frâiche
- 3 stalks mint
- some lemon peel, grated
For the set:
- 0.5 ½ bunch chives, cut into small rolls
Print Recipe
Pin Recipe Instructions
- Sweat the finely chopped shallot in the butter and caramelize it with the honey. Deglaze with white wine and add the peas, leek and stock. Cook the soup for about 30 minutes.
- Take 2 tablespoons of peas for each plate and keep warm (garnish).
- In the meantime, rub some lemon peel, cut the chives into fine rolls, wash the mint and dry well.
- Puree the mint leaves with the sour cream (hand blender), season with salt and lemon zest.
- Puree the soup (it becomes particularly tender if you then pass it through a very fine sieve). Put the soup back in a saucepan, fill up with cream and let it get hot. Season to taste with salt, pepper and nutmeg.
- Put 2 tablespoons of the put back whole peas into the plates and put a good whack of mint cream in the middle of the plate. Top up with soup and garnish with chives.
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