Description
A refreshing and vibrant pea soup infused with mint and marjoram, perfect for a light summer meal.
Ingredients
Units
Scale
- 220g (7 3/4 oz) diced onion
- 30g (1 oz) garlic, peeled and finely chopped
- 2.65 litres (11 cups) of water
- 40g (1 1/2 oz) fresh mint sprigs
- 20g (3/4 oz) fresh marjoram, picked and finely chopped
- 500g (17 1/2 oz) 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