Peas and mint cappucino

A light and fresh, healthy summer soup. I serve it as a starter in a small glass, but it can also served as part of a summer buffet in individual portions. It is eaten cold, but if course, nothing wrong with it being served warm. Like all soups, it is so diverse in it’s use and depends entirely upon the desires of the cook/host. If you want a riche, heartier soup, use cream instead of milk. I enjoy the natural sweetness of the peas with the freshness of garden mint. You might like to use sorrel in the place of the mint, or spinach with marjoram and pine nuts in the place of pistachios…be creative, play around with fresh ingredients, keep it simple and keep it healthy.

Peas and mint cappucino

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  • 1 shallot, finely chopped
  • 250 g of shelled fresh peas or fozen peas
  • about 12 mint leaves
  • 2 cups of water
  • an organic vegetable stock cube
  • 2% milk or cream
  • a few pistachio nuts, shelled
  • lemon juice to taste
  • salt and pepper to taste
  1. Sauté the shallot in some olive oil until transparent, don’t brown it.
  2. Add the peas, add the stock, made from the water and vegetable stock cube.
  3. Bring to the boil and sommer over gentle heat for about 10 minutes. Add the mint leaves and simmer another minute or two.
  4. Remove from the heat and let it cool down a bit. Mix in a blender until smooth. If you really want a velouté, you can pass through a sieve.
  5. Season with salt and pepper, some lemon juice to taste.
  6. Add some milk or cream if you want a thinner soup.
  7. Leave aside to cool down and refigerate if you want to serve it cold. I can be reheated at a low heat if you want to serve it warm.
  8. Serve in a small glass and top with a scoop of milk froth: Use a whisk, or milk frother or even the frother of your coffee machine to make the froth. The milk froth can be substituted for whipped cream for a richer version.
  9. Sprinkle some ground pistacho nuts over the froth topping, along with a touch of freshly ground pepper and decorate finally with a small mint leaf.
  10. Serve with toast triangles.

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Commentaires

–>Bonjour Ronell,
I’m Susan. I tagged Jeanne then noticed that she tagged you. Just wanted to say hi and let you know I really like your blog. The addition of pistachios in your pea soup really takes it to the next level.

Posté par Food Blogga, 27-07-2007 à 23:25

5 responses

  1. Liandri

    I found it to be a nice refreshing starter, very light but full of flavors in the mouth.

    02/08/2007 at 01:08

  2. What a marvellous idea! It sounds so fresh and summery and an interesting combination of flavours. Great pic too :)

    08/08/2007 at 17:18

  3. Omg, this is funny :) I was looking for the pea dish at first… This really looks like coffee. Great dish. Bookmarking it.

    thanx :)

    12/08/2007 at 08:26

  4. Thank you for your comments…sorry for taking so long to respond..I am away from home.
    thanks Liandri…you’ve helped photograph this one!
    Thank you Jeanne, will contact you soon!
    Thanks Zlamushka, much healthier than coffee though!
    Ronell

    15/08/2007 at 03:27

  5. this looks amazing. while i don’t really eat peas that often, this is a combination that is worth trying… looks so delectable! my isi gourmet whip needs to come out of the cupboard anyway, so that’s a great occasion!

    19/10/2007 at 20:09

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