Simple Pea and Mint Soup with Garlic Crostinis
I always disliked how chopping mint left most of the essence on the cutting board, so I wondered what would happen if I picked the leaves and left them whole to simmer in the broth. The result was spot-on. For a bit of luxury, whisk a pat or two of butter, or a couple tablespoons of warm cream, into the soup just before serving.
Ingredients
Pea and Mint Soup
- 4 cups chicken broth if you use vegetable broth, use one that is more mild
- 5 cups fresh shelled peas frozen works fine, rinse them in warm water before cooking
- 1 medium size yellow onion peeled and rough chopped
- 20 to 25 mint leaves about 1 cup, set three leaves aside and chop fine
Garlic Crostini
- 1 day-old baguette
- 3 tablespoons Extra-Virgin Olive Oil
- 3 cloves garlic chopped
- 1 teaspoon sea salt
- ¼ teaspoon black pepper freshly cracked
Instructions
Pea and Mint Soup
- In a medium saucepan, add all ingredients. Cover and bring to a gentle boil. Let simmer for 15 to 20 minutes. Remove from heat and puree in the blender of your choice (I prefer an immersion) until rich and creamy. Add sea salt to your taste.
Garlic Crostini
- Preheat oven to 400º.
- Slice baguette into rounds, about a half-inch thick. In a large mixing bowl, add all ingredients and toss with your hands, making sure the bread is well coated. Spread the crostini evenly over a baking sheet and toast for 10 minutes, until the edges are brown and crisp.
- Ladle the soup into bowls and top each with two crostini. Sprinkle chopped mint leaves over the bread and serve.
Notes
For more simple soup recipes, check out our Soup for all Seasons.
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