Pea soup with fresh mint and Espelette pepper

Savory recipes Spring Summer Under 30 minutes Recette de Chef Difficulty level: moderate Casserole

Prep time

10 minutes

Cooking time

10 minutes

Serves

4 people

In a large saucepan, bring 2 liters (8 cups) of water and 20 grams (1 tbsp) of coarse salt to a boil, add the peas and cook for 8 minutes. After they are cooked, use a colander to remove a few peas to use as a garnish. Reserve the cooking water.
Toast the slivered almonds in a dry frying pan with no oil until the nuts take on a lovely golden-brown hue. Once they are toasted, set aside.
Remove the mint leaves from the stem, then chop (tip: roll the leaves into a cigar-shaped bundle and use a thin knife to cut them gently, without crushing).
Transfer the peas (with 3/4 of the cooking water) into a large bowl, add 350 grams (12.3 oz) of the fresh cheese, two tablespoons of olive oil, 3/4 of the chopped mint leaves, and 2 pinches of Espelette pepper. Blend the soup to achieve a smooth and velvety texture.
Presentation: transfer into a soup tureen (or individual bowls), then garnish with the peas previously set aside, the toasted almonds, the remaining one-quarter of fresh cheese, the remaining mint leaves and finish with a sprinkle of chili powder and a drizzle of olive oil.