Pea and Mint Soup {cold or warm}

Pea and Mint Soup {cold or warm} - notenoughcinnamon.com

Hi friends! As I’m writing this post, my train just left Paris and I’m heading to Normandy to visit my dad, step-mum and baby brother and sister. Solal and I arrived in Europe Sunday morning after a crazy long trip: more than 27 hours! I’m not sure I will ever get used to flying for so long. Except of course if one day I can afford first class and sleep all the way through in these amazing individual cabins, but clearly this is not going to happen any time soon 😉

When we arrived on Sunday, we spent the day with our families. Solal had not seen his parents for two years! The next day, we took a long stroll in the Marais, an old district of center Paris full of amazing residences from the 17th century, art galleries, fashion boutiques and…home of the best falafel sandwich in town. Lucky me, Solal decided to have one for snack (yes, this man eats a lot!) and I obviously stole him a few bites. Simply delicious! On Tuesday, we had planned to visit the Louvre museum but when we got there… it was closed. Because most museums are closed on Tuesdays in France, and we were supposed to know that. Not to mention we were just talking about that the day before. I blame the long trip for taking my brain away 😉 Never mind, we’ll go when we get back from Normandie! The highlight of the day was the amazing pastries and macarons we had at Laduree, a famous Parisian tea room founded in 1862. Solal had a Plaisir Sucre, a crispy and gourmet Dacquoise cake with hazelnuts, praline and milk chocolate topped with milk chocolate whipped cream (yep, it’s really as scrumptious as it sounds) and I had a Wild Strawberry Rhubarb Tart. Oh and mini-macarons (raspberry, peach, orange blossom and lemon) with some delicious flavored tea as well. Carb explosion but so worth it!

Pea and Mint Soup {cold or warm} - notenoughcinnamon.com

Now, enough about my vacations, let’s talk about this Pea and Mint Soup! The beauty of this soup is that you can eat it all year round because it’s perfect eaten cold and warm. The combination of pea and mint is very refreshing so I personally prefer to enjoy this soup very cold when it’s warm outside. But it’s delicious both ways!

It’s important to use baby peas (also called petite peas) and not regular peas to make sure their pods are very tender and your soup turns as creamy as it should be. My blender decided to break just when I was making this soup so I had to use my food processor instead and…I don’t recommend using it. A blender will get you a smooth soup in no time whereas the food processor requires a lot more time.

Bon appétit!

Pea and Mint Soup {cold or warm} - notenoughcinnamon.com

Pea and Mint Soup {cold or warm}

51

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: Serves 4 as an appetizer

Pea and Mint Soup {cold or warm}

Cal: 119 - Protein: 7g - Fat: 2.9g - Carbs: 15.8g - Fiber: 2.7g - Sugar: 4.9g
WW Old Points: 2 pts - Points+: 3 pts

Ingredients

  • 1/2 tbsp butter
  • 1 large shallot, peeled and minced
  • 2 cups chicken stock (or vegetable stock)
  • 10 fresh mint leaves
  • 1 lb / 500 g frozen baby peas (also called petite peas)
  • salt and freshly ground pepper to taste

Directions

  1. Melt butter in a medium pot. Cook shallots over medium-high heat for about one minute.
  2. Add stock and mint leaves. Bring to a boil.
  3. Add frozen peas, bring back to a boil and then simmer for about 4 minutes or until peas are tender. Season to taste. Let the soup cool a little bit. Remove mint leaves, transfer soup to your blender (or use an immersion blender) and blend until very smooth.
  4. If you want to eat this soup cold, set aside in the fridge until ready to eat (it's best eaten very cold). If you prefer it warm, transfer the soup back to the pot and reheat.
http://notenoughcinnamon.com/2014/06/04/pea-mint-soup-cold-warm/

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posted in
Appetizers Gluten free Low carb Paleo Paleo/Primal Primal Recipes Soups & Stews Summer Recipes Under 300 cal Vegetarian
6 Comments
  1. So easy to make but delicious. I used mint fredh from the garden and a wee bit more than suggested, i used veggie stock

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