This soup, made by boiling peas with potato and onion and flavoring it with fresh mint, is a sought-after choice for spring tables thanks to its vibrant color and refreshing taste. It stands out for its creamy consistency and lightly sweet note.
Soften the onion in butter, then add the potato, sautéing for a few minutes while stirring.
Add the vegetable stock and peas and bring to a boil, then cook over low heat for 12 minutes until the vegetables are soft.
Blend the boiled vegetables until smooth, then add the milk.
Divide the hot soup among bowls and serve sprinkled with fresh mint.
Important: Overcooking peas can fade their color and reduce their natural sweetness — remove from heat as soon as the vegetables soften. Contains dairy, so not suitable for those with lactose sensitivity.
If you set aside some of the peas while boiling and add them to the soup at the last moment, you get a look that is both smooth and textured; garnishing with a fresh mint leaf adds freshness to the presentation.
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