VEGETARIAN

Warm Mint Cream Soup with Corn and Peas

Main Dishes | World cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

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.