- Peas 350 g
- Potatoes 1
- Mint as much as it is needed
- Shallot 1
- Vegetable broth 1 lt
The pureed pea soup is a deliciously simple first course that is quickly prepared also at home, and it requires very few ingredients. The pureed pea soup must be freshly heaten, lukewarm or hot, and you can decide the temperature to serve it, it will always be excellent. Spring is the perfect time to serve it because there are fresh peas that are a concentrate of incredible sweetness, but it is really comfortable also in Autumn.
How to Prepare the Pureed Pea Soup
Coarsely cut the shallot (1) and fry it in a large frying pan with a bit of oil (2). After a few minutes, add the peas and let them fry for a couple of minutes adding salt (3).
In the meantime, peel a potato (4) and cut it into thin slices (5). Scald the potato slices for 10 minutes in water, and then add them to the peas (6).
Cover the peas and the potatoes with the vegetable broth (7), and let them boil with the lid for about 25 minutes. If the broth has dried excessively, add a few other tablespoons. Wash a few mint leaves, and put them in the saucepan together with the peas (8). After 25 minutes of cooking, remove the saucepan from the burner and whip the peas and the potatoes (9). If the soup remains too thick, add a tablespoon of broth, little by little, however, in order to decide the desired consistency of your pureed soup. Serve the pureed pea soup with some olives without the stone, and some fresh mint leaves.
How to Preserve the Pureed Pea Soup
If you have used fresh peas, you can preserve the pureed pea soup in the freezer. Prepare portions for two in the appropriate sealed containers and thaw only the amount you want. An always available perfect dinner.
In case you have used frozen peas, preserve it in the refrigerator in an ermetically sealed container for about 3 days.