a simple and healthy soup!
the cream cheese brings a very pleasant creaminess, and mint works perfectly well with green peas as well as cream cheese.
and it's so refreshing, which is perfect for those hot summer evenings outside or for a picnic.
we love to bring it when invited to outdoor parties. it makes a change from the usual savory tarts!
children usually love it, especially if they can eat it ("drink it" is maybe more appropriate in this case!) with a straw!
and you can replace the cream cheese with mascarpone if you happen to have one and not the other.
inspired by les soupes de sophie, sophie dudemaine
750 g green peas
15-20 mint leaves
1 liter vegetable stock
2 tbsp cream cheese
salt and pepper
peal and chop the onions.
heat oilive oil in a large saucepan on medium heat. add onions and green peas and cook for 5 minutes until onions are soft.
salt and pepper slightly.
pour vegetable stock. bring to boil, reduce the heat and leave to simmer for 20 minutes.
place the mixture in a blender with cream cheese and mint leaves. mix until smooth.
strain with a strainer.
refrigerate for 2 hours before serving.
piece of advice:
if it's not green pea season, you can use frozen peas instead
after straining the mixture, you will end up with a kind of mint and green pea purée. it's not that pleasant to eat, so you can use it for another recipe. why not savory pancakes! just take your favorite pancake recipe, replace sugar with salt, and add the green pea purée!