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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

  1. 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.
  2. 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.
  3. 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).
  4. 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.  
  5. 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

Saucepan

Saucepan

Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)

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