Quick. Simple. Fresh.
One of my favorite soups to make in no time and enjoy healthy nourishment.
The compliment of herbs, parsley and mint, brings fresh flavors, which can also be achieved with basil, chives, or dill depending on your preference and what grows in your garden.
Here presented with a lemon rind and some peas sprouts for an elegant serving.
2 lbs fresh English peas
1/2 lb white onion
1 oz mint leaves
1 oz parsley leaves
1 Tbsp grape seed oil
5 cups water
Sea salt and freshly ground pepper to taste
First peel and cut the onion in half, leaving the roots at the end. Finely chop the onion by slicing it horizontally and vertically almost to the roots. This technique allows the onion to still hold together. Then slice from the tip to the root to have a perfectly sized chopped onion.
Heat a little grape seed oil in the bottom of a large pot. Once the oil is hot, add the chopped onion at once and reduce the heat to low. Cook for a few minutes until the onion becomes translucent and softens.
Add the water, season with salt and bring to a simmer. Cook a few minutes (5 to 8) until the peas are tender.
Using an immersion blender, process the soup until smooth.
Wash and remove the stems from the herbs.
Add the herbs to the soup. Continue processing with the immersion blender until you obtain a velvety texture.
Adjust seasoning with freshly ground pepper and a little salt if needed. Refrigerate to cool.
Serve and enjoy!