Green Pea and Mint Soup

This blog’s subtitle could easily be: all the things in the world that I would never eat before but love them now, stories about how that change came around included. In case of green peas: I’ve never tried them fresh or frozen before moving to Milan over a year ago. All I knew was the yucky kind from the can, sale of which should be illegal. But then last spring I went to a market and saw those beautiful, green, full pods that food literature finds so inspirational (probably every cooking book I own mentions their cuteness). I ate them raw, and liked them more than candy. Moral of the story #1: sometimes it’s worth giving things a second chance. Moral of the story #2: green peas are yummy. Green peas with mint are even yummier and make a delicious and, I believe, classic soup, which you can try making this weekend. Which I’ll be spending away from my computer, so nothing new here until Monday. 

image

Green Pea and Mint Soup

(serves 1)

Ingredients:

1 tbsp oil

1 small onion

1 cup frozen green peas (canned won’t do)

1 cup water

½ tsp salt

½ tsp sugar

pinch black pepper

handful fresh mint.

Heat up the oil over moderate heat, chop the onion and fry for 5 minutes. Add the peas, stir, cook for 2 minutes. Add water, salt and sugar, cook for 10-15 minutes. Transfer to a blender, add mint and pepper, blend. Or press through a sieve (in that case, maybe extend the cooking time to 20 minutes so the peas are softer) and chop the mint by hand. Ready!