Servings:
Makes 4 servings
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1/2 tablespoon onion, small, peeled and thinly sliced
- 2 tablespoon garlic cloves, thinly sliced
- 2 1/4 cup green peas, fresh or frozen
- 1/4 cup mint leaves, washed
- 5 cup vegetable stock or water
- 5 cup Sea salt and pepper
- 1/2 cup bacon lardons (optional)
Preparation
Baking Directions:
Place a 2-quart stock pot over medium-low heat.
Add the olive oil followed by the sliced onion and garlic.
Add a pinch of salt.
Let cook until soft, about 8-10 minutes.
Add the peas along with the mint leaves.
Let the peas cook until soft and bright green, about 2-3 minutes.
Remove ¼ cup peas and reserve for garnish.
Add the vegetable stock or water and bring to simmer.
Immediately transfer to a blender.
Process at medium speed for 30 seconds then at high speed for 1 minute.
Pour the soup through a fine mesh sieve and adjust seasoning to taste.
Distribute the peas over 4 bowls (as well as the bacon if desired) then ladle the soup and serve warm.
