- 3 cipollotti
- 2 patate piccole o 1 media
- 1 spicchio d'aglio,
- 700 ml di brodo vegetale
- 250 g di pisellini freschi o congelati
- 150 ml di panna acida o latticello
- 1/2 cucchiaio di succo di limone
- una manciata di foglie di menta ( 2 cucchiai tritati)
- sale
- pepe nero
It is my birthday and tonight Andrea and I are going out for dinner to celebrate. I decided to have a light lunch so that I can enjoy my dinner best tonight. I was watering my new herbs (a perfect birthday gift by Lorena), and when I came to take care of the mint I had an idea: I’d make myself a nice peas and mint soup! Peas and mint is a classic combination in the UK and it is a Spring taste so I read a recipe on Goodfood and I changed it a bit according to my taste. With these doses, you will get 3/4 portions to be served as a starter. This soup is velvety and has a delicate taste suitable for a beautiful spring day.
• 3 spring onions
• 2 small or 1 medium potato
• 1 clove of garlic,
• 700 ml vegetable stock
• 250 g fresh or frozen peas
• 150 ml sour cream or buttermilk
• 1/2 tablespoon lemon juice
• a handful of mint leaves (2 tbsp chopped)
• salt
• black pepper
Slice the spring onions, peel the potatoes and cut into cubes, chop the garlic and put it all in a pot with the stock. Bring to a boil, then reduce and simmer covered for about 10 minutes or until the potatoes are cooked. Cook a handful of peas in a pot with boiling water. Add the remaining peas to the pan with the vegetables and stock and cook for another 10 minutes if your peas are frozen or 6-7 minutes if they are fresh.
At this point add the mint, lemon juice and blend with a hand blender until you get a smooth soup. Add 100 ml of buttermilk or sour cream and taste. Season with salt and freshly ground black pepper. Add the peas you cooked on their own.
Serve this creamy soup hot or cold accompanied with toasted bread and the remaining sour cream. If you want you can re-heat the soup but do not boil because the sour cream or buttermilk may curdle.