Warm Mint Cream Soup with Corn and Peas
⏳ Time
50 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
The soup is best served warm, not too hot. It has a very original and pleasant taste.
Ingredients
- Green Peas - 17.6 oz
- Canned Corn - 1 can
- Vegetable Oil - 3 fl oz
- Onion - 1 piece
- Ginger - to taste
- Garlic - 3 cloves
- Extra virgin olive oil - 1 fl oz
- Salt - to taste
- 20% Cream - 8 fl oz
- Fresh Mint - 1 bunch
- Water - 7 fl oz
- Lemon - ½ piece
- Cheese - 8.8 oz
- Pepper Mix - to taste
- French Baguette - ½ piece
Step by Step guide
Step 1
Heat a saucepan with vegetable oil. Peel the onion, ginger, and garlic clove. Finely chop part of the onion, ginger, and garlic. Set aside some ginger and garlic for the croutons.
Step 2
Sauté the ingredients in the saucepan. Add the peas and corn, with the portion of peas being larger. Add salt, pepper mix, cream, and a little water. Simmer with the lid on.
Step 3
Prepare the croutons. Mash the peas and place them in a bowl. Grate the cheese. Finely chop the ginger and garlic. Add salt, pepper, and olive oil. Chop the mint leaves and add them to the mixture.
Step 4
Slice the white bread. Brush with olive oil. Spread the mixture on top. Bake in the oven at 356°F for three to five minutes.
Step 5
Add mint to the soup. Blend the soup in the pot. Add a small amount of lemon juice and zest. Mix well. Strain the soup through a sieve. Pour the dish into a bowl. Place the croutons on the edge. Garnish with mint leaves, pepper, and olive oil.
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