Pea soup with mint pistou
very easy
30 mins
30 mins
Ingredients
- 1 stalk of leeks
- 2 Garlic cloves
- 1 TABLESPOON + 60 ml good olive oil
- 500 g Potatoes (e.g. Linda)
- 300 g frozen peas
- 1/2 l Vegetable broth
- 1 collar Mint
- 30 g mature mountain cheese (e.g. Gruyère)
- 1 TEASPOON Lemon juice
- 7-10 Tbsp salt, pepper
Directions
- 1
For the soup, clean the leek, cut lengthwise, wash thoroughly and cut into small pieces. Peel and chop the garlic. Heat 1 tablespoon of oil in a saucepan. Stir-fry the leek and half the garlic for about 5 minutes.
- 2
Peel, wash and chop the potatoes. Add frozen peas, stock and 1⁄2 l water. Bring everything to the boil and simmer covered for about 20 minutes until the potatoes are soft.
- 3
For the pistou mint, wash, shake dry and pluck the leaves. Grate cheese finely. Finely puree the cheese, mint, rest of garlic, lemon juice and 60 ml olive oil with a hand blender. Season with salt and pepper.
- 4
Finely puree the soup with a hand blender, mixing in approx. 1⁄4 l water. Bring to the boil again, stirring frequently. Season to taste with salt and pepper. Distribute on soup bowls. Add a little pistou, add the rest.
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