As soft as a cream, a comfort food to enjoy warm or cold, for this pea soup we added buttermilk, a combination simply perfect.
It is always better to rely on fresh vegetables when available, but why deprive yourself of a soup when they are not. We don’t snob the frozen ones, which wortk perfectly as well.
Serves 4, Preparation 10 mins, Cooking 25 – 30 mins
- 400 g fresh or frozen peas
- 150 ml buttermilk
- 1 sliced onion
- 2-3 mint leaves, chopped
- Hot vegetable broth, 300 ml
- EVOO – Extra Virgin Olive Oil, to taste
- Salt and pepper, to taste
Tip: If you are using fresh peas, blanch them in salted water for 2-3 mins, then drain and place them in a bowl of ice water or under running water. This will stop their cooking process, preserve their properties and keep their bright colour. Drain well and set aside.
If you are using frozen peas, you can leave them to thaw in the fridge from the night before or early in the morning, or put them straight into the pan as soon as they come out of the freezer.
Heat a tablespoon of EVOO in a pan, fry the sliced onion over a low heat (add a little broth or hot water if necessary), add peas and fry for a few seconds, then add a couple of ladleful of hot broth.
Bring to the boil, cover and cook for about 5 minutes over a low heat until the peas are tender.
Turn off the heat, add the chopped mint leaves, stir in buttermilk, season with salt and pepper and puree with an immersion blender. We preferred to leave it lumpy to feel a bit of the consistency of the peas.
Add a drizzle of oil, some croutons and serve.