Warm Mint Cream Soup with Corn and Peas
Main Dishes • World
Description
The soup is best served warm, not too hot. It has a very original and pleasant taste.
Ingredients
- Green Peas 20 oz
- Canned Corn 1 can
- Vegetable Oil 5 fl oz
- Onion 1 piece
- Ginger to taste
- Garlic 3 cloves
- Extra virgin olive oil 0 fl oz
- Salt to taste
- 20% Cream 10 fl oz
- Fresh Mint 1 bunch
- Water 5 fl oz
- Lemon ½ piece
- Cheese 10 oz
- Pepper Mix to taste
- French Baguette ½ piece
Step-by-Step Guide
Step 1
Heat a saucepan with vegetable oil. Peel the onion, ginger, and garlic clove. Finely chop part of the onion, ginger, and garlic. Set aside some ginger and garlic for the croutons.
Step 2
Sauté the ingredients in the saucepan. Add the peas and corn, with the portion of peas being larger. Add salt, pepper mix, cream, and a little water. Simmer with the lid on.
Step 3
Prepare the croutons. Mash the peas and place them in a bowl. Grate the cheese. Finely chop the ginger and garlic. Add salt, pepper, and olive oil. Chop the mint leaves and add them to the mixture.
Step 4
Slice the white bread. Brush with olive oil. Spread the mixture on top. Bake in the oven at 355°F for three to five minutes.
Step 5
Add mint to the soup. Blend the soup in the pot. Add a small amount of lemon juice and zest. Mix well. Strain the soup through a sieve. Pour the dish into a bowl. Place the croutons on the edge. Garnish with mint leaves, pepper, and olive oil.
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