I first would like to apologize because sometimes when I post recipes I don’t give measurements. I do when I am sharing a baking recipe but when it comes to cooking savory items everyone should sort of feel their way around and use their best judgment and go with it; trust yourself, learn from your mistakes and eat them humbly.
This pea soup is so refreshing and simple to make, and like most of my recipes this month it erupts with fresh summer flavors.
I love working with mint, it brings the flavors of other foods up a notch and it has such a clean and refreshing taste, and of course I have learned to use it judiciously because it is potent.
AND OH FRESH PEAS! –Need I say more? They are just so darn good, I love their green nutty flavor…
Here is how I made this soup.
Frist I put mint leaves on a baking rack and placed it in the oven on low heat until they became curled and toasty and then after I crumbled them up in small flakes. This method also makes your house smell really good. — You may ask, “Why did you toast the mint leaves” –Well, because I wanted to try something different and toasting the leaves deepens their flavor.
I then boiled a few carrots until they were soft. I chilled them after.
I sautéed one minced shallot in olive oil with salt & white pepper and added a bag of fresh peas and cooked them until their color brightened into a vibrant emerald green, they were lovely!
I then added 4 to 5 cups of chicken broth, (or you can use vegetable broth) and I brought that to a slow simmer.
Meanwhile, I passed through my food processor the carrots, toasted mint leaves, a tad of olive oil, and a drizzle of honey and made a pesto, (this is quite tasty and can also be used as a dip with those fancy crackers filled with all kinds of seeds).
I drained the peas, and I saved the broth.
I passed all the peas through the food processor until they were very smooth and added the broth until I had a fairly thick soup. –Add more of the broth depending on how thick or thin you like your soup. Check for salt and pepper.
I returned the pea soup to the heat, and I let it simmer for a few moments.
Scoop the soup into bowls, sprinkle a small amount of the toasted mint on top and place a dollop of the carrot pesto inside the soup and serve. Tasty and refreshing and “green” like everything else nowadays. Yum.