Pea soup with mint espuma is a refreshing twist on a classic dish. This vibrant green soup combines the sweetness of peas with the cool, fresh flavour of mint. The espuma adds a light, airy texture that elevates the whole experience.
You can make this soup in under 30 minutes with just a few simple ingredients. Start by sautéing onions in butter until soft. Add peas and vegetable stock, then simmer until the peas are tender. Blend the soup until smooth and stir in chopped fresh mint.
For the espuma with mint leaves and a pinch of salt. Serve the soup in bowls topped with a dollop of the minty foam. This dish works well as a starter or light meal, and you can enjoy it hot or chilled depending on the weather.
Pea and mint soup is a versatile dish with a few key components and many possible tweaks. The basic ingredients create a fresh, vibrant soup that can be adapted to suit different tastes and dietary needs.
The Role of Peas in the Soup
Peas are the star of this soup, giving it its signature colour and flavour. You can use frozen peas, which are often sweeter and more consistent in quality. Fresh peas work too, but they need more prep time. English peas or petit pois are great choices. Frozen peas cook quickly, usually in 2-5 minutes. Fresh peas may need 5-7 minutes to soften.
For the best taste, use about 500g of peas for every litre of stock. This ratio gives a rich, thick soup. You can adjust it to make the soup thinner or thicker.
Incorporating Mint for a Refreshing Twist
Mint adds a cool, fresh taste to the soup. Fresh garden mint is ideal, but dried mint works in a pinch. Add about 2-3 tablespoons of chopped fresh mint leaves per litre of soup. Put the mint in near the end of cooking to keep its bright flavour.
If you don’t have fresh mint, you can use a small spoon of mint jelly. This adds sweetness too, so taste before adding extra sugar. Mint pairs well with peas, bringing out their natural sweetness.
Creating a Rich Base
A good base is key for a tasty soup. Start with a mix of butter and olive oil. Fry a chopped medium onion and a couple of garlic cloves until soft. This takes about 5 minutes. For a richer taste, add a slice or two of chopped bacon.
Use vegetable stock as your liquid. You’ll need about 1 litre for every 500g of peas. Homemade stock is best, but a good quality shop-bought one works well too. For a vegan option, use plant-based butter and skip any dairy.
Texture and Creaminess
The texture of your soup can range from silky smooth to slightly chunky. For a smooth soup, blend it well after cooking. A stick blender makes this easy to do right in the pot. For a chunkier soup, blend less or set aside some whole peas to add back in.
To make the soup creamy, add a dollop of crème fraîche, sour cream, or Greek yoghurt. Stir it in after blending. For a dairy-free option, use cashew cream or coconut milk. These add richness without changing the flavour too much.
