Pea soup with fresh mint and Espelette pepper
Savory recipes
Spring
Summer
Under 30 minutes
Recette de Chef
Difficulty level: moderate
Casserole
Prep time
10 minutes
Cooking time
10 minutes
Serves
4 people
Method
- In a large saucepan, bring 2 liters (8 cups) of water and 20 grams (1 tbsp) of coarse salt to a boil, add the peas and cook for 8 minutes. After they are cooked, use a colander to remove a few peas to use as a garnish. Reserve the cooking water.
- Toast the slivered almonds in a dry frying pan with no oil until the nuts take on a lovely golden-brown hue. Once they are toasted, set aside.
- Remove the mint leaves from the stem, then chop (tip: roll the leaves into a cigar-shaped bundle and use a thin knife to cut them gently, without crushing).
- Transfer the peas (with 3/4 of the cooking water) into a large bowl, add 350 grams (12.3 oz) of the fresh cheese, two tablespoons of olive oil, 3/4 of the chopped mint leaves, and 2 pinches of Espelette pepper. Blend the soup to achieve a smooth and velvety texture.
- Presentation: transfer into a soup tureen (or individual bowls), then garnish with the peas previously set aside, the toasted almonds, the remaining one-quarter of fresh cheese, the remaining mint leaves and finish with a sprinkle of chili powder and a drizzle of olive oil.
Ingredients
- 800 grams (28.2 ounces) shelled peas
- 2 bunches of mint
- 400 grams (14.1 oz) soft spreadable cheese
- 20 grams (0.7 ounces or 1/8 cup) slivered almonds
- Espelette red pepper chili powder
- Coarse salt
- Olive oil
Utensil
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