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. 


Green Pea and Mint Soup

(serves 1)


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!