Description
A refreshing and vibrant pea soup infused with mint and marjoram, perfect for a light summer meal.
Ingredients
Units
Scale
- 220g (7.75 ounces) diced onion
- 30g (1 ounce) garlic, peeled and finely chopped
- 2.65 litres (90 ounces) of water
- 40g (1.4 ounces) fresh mint sprigs
- 20g (0.7 ounces) fresh marjoram, picked and finely chopped
- 500g (17.6 ounces) frozen peas
- Salt and pepper to taste
Instructions
- In a large pot, combine the diced onion, chopped garlic, mint sprigs, marjoram, and water. Bring to a boil over medium-high heat.
- Add the frozen peas to the pot and return to a boil. Cook for 5-7 minutes until the peas are tender.
- Remove the pot from the heat. Using a blender, puree the soup in batches until smooth. Be cautious of the hot liquid.
- Season the soup with salt and pepper to taste. Serve hot, garnished with additional mint leaves if desired.
Notes
For the best flavor, use fresh mint and marjoram. This soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving. If you prefer a creamier texture, add a splash of cream after blending.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 9
- Sodium: 300
- Fat: 2
- Carbohydrates: 25
- Fiber: 8
- Protein: 6
- Cholesterol: 0