Green Pea Soup with Mint and Potatoes

A fine, light pea soup made from potatoes, leeks and peas, with fresh mint and a dollop of crème fraîche. It works well as a small starter before a hearty main course and shows how stew flavours can also taste delicate.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 1 pc Onion
• 15 g Butter
• 300 g floury potatoes
• 150 g Leek
• 300 g green peas (frozen)
• 1 l Water
• 1 tsp Salt
• 1 pinch pinch of pepper
• 5 pc Mint leaves (fresh)
• 100 g Crème fraîche

Method

1. Peel the onion and finely dice it. Clean the leek, wash it thoroughly and cut it into thin rings. Peel the potatoes and cut them into small cubes.
2. Melt the butter in a pot over medium heat. Sweat the onion and leek in it for 3 to 4 minutes until translucent, without letting them brown.
3. Add the potato cubes, sweat briefly and pour in the water. Season with salt and pepper and simmer gently for about 12 minutes until the potatoes are soft.
4. Add the peas to the pot and cook for another 4 to 5 minutes. Purée the soup with an immersion blender until creamy. If needed, thin with a little water.
5. Finely chop the mint. Taste the soup again and adjust the seasoning. Divide into four bowls, top each with a dollop of crème fraîche and sprinkle with the mint.