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.
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
- 1 day-old baguette
- 3 tablespoons Extra-Virgin Olive Oil
- 3 cloves garlic chopped
- 1 teaspoon sea salt
- ¼ teaspoon black pepper freshly cracked
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.