Buy all ingredients right below the recipe
Ingredients
- 500 g frozen peas
- 800 ml chicken broth
- 200 ml whipping cream
- 1 tbsp sour cream
- 100 g leek (white part only)
- 100 g onion
- 10 g fine granulated sugar
- 100 g butter
- 10 leaves fresh mint
- 1 pinch black pepper
- 10 g fine table salt
Method
- 1Finely chop the leek and onion. In a pot, melt 70 g of butter over medium heat, add the leek and onion, stir, cover, and let it steam for 3 minutes. Stir again.
- 2Add the frozen peas, increase the heat, and stir thoroughly for 2 minutes. Pour in hot chicken broth, season with salt and pepper, add sugar, and bring to a boil. Stir in whipping cream and sour cream, let it briefly boil, then remove the pot from the heat.
- 3Add the mint leaves and the remaining butter, then finely purée the soup in a blender or with an immersion blender. For an extra smooth result, pass the soup through a sieve into a clean pot. Briefly warm before serving and season with salt to taste if needed.
- 4Tip: To ensure the soup retains its vibrant green color, the peas should not be cooked for too long. Serve the soup with toasted bread cubes or croutons as desired.
