Skip to main content

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
This summery soup harmoniously combines the sweetness of peas with the intense flavor of the famous Espelette chili pepper grown only in the Basque region.
A silky, bright-green soup reminiscent of our beautiful verdant meadows! Serve it straight from the pot for a casual and relaxed lunch or dinner, or from a soup tureen for a more elegant meal. Enjoy!

Method

  1. 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.
  2. 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.
  3. 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).
  4. 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.  
  5. 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.

Ingredients

  • 800 grams (28.2 ounces) shelled peas
  • 2 bunches of mint
  • 400 grams (14.1 oz) soft spreadable cheese
  • 20 grams (0.7 ounces or 1/8 cup) slivered almonds
  • Espelette red pepper chili powder
  • Coarse salt
  • Olive oil

Utensil

Saucepan

Saucepan

Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)

Print

Other recipes for you

Here are some recipes you might also like

Beef steak with seasonal vegetables
Usher in summer with this succulent steak recipe.
Zucchini spaghetti and shrimp stir-fry
A delectable medley of garlic, chili pepper, zucchini, and shrimp…
Red peppers, tuna flakes, onions, capers & cherry tomatoes
A sunny, fresh, and well-balanced dish that smells and tastes lik…