Even if in Italy we prepare a lot of soups, and most of them are plant-based, pea soup is not so common. Apart from the traditional minestrone and various minestre, we also have what we call vellutate, creamy soups. They can basically be made with any vegetable or vegetable combination. So I think I started to appreciate the taste of pea soup later in life, after I travelled a bit, particularly in the Netherlands, where starting a meal with a good pea soup is really popular. Imagine a restaurant in the heart of Amsterdam, all decorated with a naval theme. That’s my first memory of it.
In time I developed my own version: the natural sweetness of the peas complements the refreshing flavor of the mint so nicely. It’s a perfect combination. It’s so easy and quick to prepare that I think it makes so much sense to make it fresh, rather than warming up a store-bought version.
Let’s see how to make it!
Ingredients for 2 servings
- 450 g of frozen peas
- 300 ml of low sodium vegetable broth, at room temperature, you can adjust the quantity of broth according to how thick you want the soup or to how much liquid your blender requires.
- a handful of fresh mint leaves or 1 Tbsp of dried mint
- a sprinkle of ground clove
- a sprinkle of powdered nutmeg
- a sprinkle of extra-virgin olive oil
- salt and pepper to taste
Steam or boil the peas, until soft. If you use a microwave-safe steamer, it should take about 8-10 minutes at 700 watts. Let them cool.
Place the ingredients in a high-speed mini blender or a traditional blender, and blend for about 1 minute.
Heat up the soup in the microwave for two minutes, or for a few minutes on the stove. Sprinkle some olive oil on top, and serve.