Recipes · Soups & stews
Pea and Lemon Soup with Mint
AI-written · not yet kitchen-tested
Add mint only when blending. Lemon juice dulls the green color during long hot holding, so serve immediately.
Pea and Lemon Soup with Mint
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 700 g (1.5 lb) frozen peas
- 100 g (3.5 oz) onion
- 2 tbsp olive oil
- 900 ml (3 3/4 cup) water
- 8 g (0.28 oz) mint leaves
- 2 tbsp lemon juice
- 1 tsp salt
Method
- Finely dice the onion. Wash and dry the mint leaves and keep the peas frozen until needed.
- Soften onion in oil for 5 minutes. Add water and salt, bring to a boil, stir in peas and simmer gently for 10 minutes.
- Once peas are tender, blend them finely with mint. Stir in lemon juice afterward and portion the soup immediately.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.