Peasoup with mint

29 Nov

Yesterday I made this delicious peasoup because we had a little bit too much meat and fat during our week in Czech Republic.. Although this Jamie Oliver recipe is a soup, it fills and is perfect as a supper! Don’t be frightened by the name of this soup, because this is definitely not the peasoup that we were all made to eat when we were younger and which you can buy during winter time with an Unox sausage. No! This is a delicious peasoup, so don’t hesitate to try it yourself.

Ingredients

500 gr. frozen peas, 2 large potatoes, 1 large onion, 1 litter of vegetable stock, 2 sprigs of fresh mint, 2 sticks of celery, 1 knob of butter, 150 gr. ciabatta, 100 ml. of cream (light if you prefer), 100 gr. of feta cheese, salt and pepper and olive oil.

Preparation

For this 4 person recipe, you will need a large pan. Put it on low heat and splash a bit of olive oil in it and the knob of butter. Meanwhile, you can chop the onion and celery into small parts. Put the vegetables into the pan with a splash of water and leave it on low fire for 10 minutes. Then, fill a medium pan with the vegetable stock and let it simmer on medium heat. Grate the two potatoes into the pan with stock and add half of the mint leaves. Meanwhile, you can heat up the oven to bake the ciabatta bread. After this, the vegetables will be softened and you can add the peas into the pan with vegetables. Let it cook for one minutes and add the stock mixture with potato and mint. Bring everything to boil, add the cream and cook for 5 minutes. Then take the pan of the fire and make the soup smooth with a hand blender. Taste the soup with salt and pepper. To serve the bowls you can add crumbled feta and the rest of the mint leaves. Serve it with the baked ciabatta. Buon appetito!

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