There’s nothing like the flavor of minty pea soup made with shelled or frozen peas and freshly picked mint. The addition of cream adds a delightful richness. Pair the soup with sesame parmesan crisps for a meal that looks and feels oh-so-fancy.
Rick and I have enjoyed many “cremas” or “cream of” soups. They’re often part of the daily menu in Spanish homes where a main meal typically has three courses. The soups are filled with good for you ingredients like leeks, carrots, potatoes and the main vegetable– usually a starchy one like squash or in our case, peas. In the old days the soups would have been passed through a strainer to smooth them out. Immersion blenders have all but eliminated that step. (Unless you have one lacking in horsepower like ours…it’s just a matter of time until we upgrade).
Mint works so well in savory recipes and pairing with peas is a classic combination. The amount of mint used is up to you. I love (L♥VE!) the flavor of fresh peas so I add just enough mint to get a hint of flavor. You’ll need about a pound of peas. They can be frozen or about 2 cups fresh, shelled peas. You can use canned peas as well, if there’s a brand you particularly like.
The sesame parmesan crisps are probably familiar to anyone who’s eaten low carb. It’s a simple matter of mixing good quality grated cheese with sesame seeds, then baking the portions for a few minutes. I know people who make batches of these ahead of time, but I really don’t care for them the next day. It’s also possible to make them in the microwave but I haven’t tried it. Whatever works for you.
Ingredients
For the Soup
- 1 quart vegetable or chicken broth
- 1 lb peas about 2 cups frozen or canned
- 1 cup mirepoix 1/2 cup chopped onion, 1/4 cup chopped carrot, 1/4 cup chopped celery and 1 clove garlic, minced
- Salt and pepper to taste
- olive oil as needed
- 1/2 cup cream more or less (try plain yogurt, too)
- 1/4 cup chopped fresh mint leaves use less if dried
For the Crisps
- 1 cup grated parmesan cheese any hard cheese can be used
- 1/4 cup sesame seeds
Instructions
For the Soup
- The cooking time will vary depending on whether the veggies are fresh, canned or frozen.
- Using a large saucepan, saute the onions, carrots, celery and garlic in a small amount of olive oil until softened.
- Add the broth and the peas and continue to cook at a simmer. Season with salt and pepper.
- If using fresh peas, you may see some scum forming. Spoon that off.
- When the vegetables are all cooked through, stir in the chopped mint.
- Use an immersion blender to puree the vegetables. Taste and adjust the seasoning.
- Stir in the cream and serve with a garnish of mint leaves.
For the Crisps
- Preheat the oven to 350°F and prepare a baking sheet with baking paper or a silicone sheet to make removing the crisps easier.
- Mix the cheese and sesame seeds together, then measure about a tablespoon per crisp onto the baking sheet. Leave some space between each one. I ended up with 8 crisps.
- Bake for 6 - 8 minutes, taking care not to let them burn.
You’ll save some effort by using frozen mirepoix and peas, but I think you’ll find it worthwhile to try freshly shelled peas. To make a vegan soup, use vegetable broth and add a diced potato to the soup to replace the cream. A splash of good quality olive oil or walnut oil will add the richness that cream ordinarily supplies.
Sounds wonderful. Can this soup be frozen and the Parmesan crisps?
I haven’t tried freezing either one, to be honest. For the soup I think I’d make it without the mint and add it in when reheating. I think the crisps would freeze well, it would be worth making a small batch to see, and to figure out how to reheat them after being frozen. If you try, please let me know! Good luck 🙂
This soup looks amazing and I love the parmesan crisps!
I love pea and mint soup and it reminds me of one that my Nan used to make.
Isn’t it nice how so many memories are associated with a particular food?
What a healthy and delicious combination Lydia! Love your photo and makes me want to devour a bowl of soup today!
Thanks Joanne, glad you could drop in 🙂
You have me sold on eating pea soup. I am going to try your recipe.
Please let me know how it turns out for you Rini, and what changes you made.
What a refreshing soup for us to enjoy on one of our many hot Florida summer nights!
Great idea, Linda. It reheats well, if you’re gentle with the cream.
You soup looks amazing, and those parmesan crisps, YUM!
I was really happy with how those turned out. Now I’m seeing them made with a jalapeno slice tucked into the middle of them. 🙂
I bet that parm crisp is the perfect bite for that fresh soup! What a great recipe!
Love your soup, pinned for later!!
Those cheesy crisps look like just my sort of thing – perfect for dipping in your lovely soup!
The best combination, peas and mint. What a delicious soup. The parmesan crisps I can eat by the truck load.
That looks delicious! Do you know how to make it dairy free?
Steph – http://nourishmeclean.blogspot.com
Sure thing, it’s a vegan friendly recipe. To make a vegan soup, use vegetable broth and add a diced potato to the soup to replace the cream. A splash of good quality olive oil or walnut oil will add the richness that cream ordinarily supplies. Substitute your favorite dairy free cracker for the sesame parmesan crisps. Hope this helps!