This perfectly illustrates how easy it is to prepare a soup for your loved ones. Soup simplicity itself! With just a few ingredients and one vegetable from the freezer, you can make a very tasty, nutritious soup within 15 minutes. Once again, this is a soup that is made without stock. Instead, water is used as a medium. That is how Maman always made her soups, and you can do this too. Serve it hot or, in the summer months, refrigerate the soup and serve it chilled.
The mint can be replaced by marjoram, basil or coriander. Once you have made this, you will want to make more soups with other vegetables, be it celery, leeks, carrots or pumpkin . . .
Large mint sprigs
Extra-virgin olive oil
Sea salt and black pepper
First thing, bring the water to the boil in a pan or in your kettle. Boiling water will speed up the cooking time and retain the brightness of the soup, as well as its flavours and most of the nutrients.
Finely chop the garlic and coarsely chop the mint leaves.
Heat about a quarter of the olive oil in a large-sized saucepan over a medium heat, add the garlic and sweat it for 1–2 minutes. Add the peas (still frozen, if you wish) and chopped mint leaves and season with a few pinches of salt and a few turns of pepper.
Pour in the boiling water. Bring to the boil for 2–3 minutes.
Turn off the heat and pour in the rest of the extra-virgin olive oil. Then, with a stick blender, purée the soup to the finest consistency.
Taste, taste, taste. Divide the hot pea soup into bowls, and serve.