Creamy Green Pea and Mint Soup with Croutons

Equipment

Ingredients

Instructions

1. 1
   For the croutons: Preheat oven to 180°C (350°F). Toss cubed bread with 1 tbsp olive oil and optional garlic powder. Spread on a baking sheet and toast for 8-10 minutes, or until golden and crisp. Set aside.
2. 2
   Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. 3
   Add the green peas and vegetable broth to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 5-7 minutes (if using fresh peas) or 2-3 minutes (if using frozen peas), until the peas are tender.
4. 4
   Remove the pot from the heat. Add the fresh mint leaves. Carefully use an immersion blender to blend the soup directly in the pot until completely smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (be cautious when blending hot liquids).
5. 5
   Return the pureed soup to the pot (if using a regular blender). Stir in the heavy cream. Season with salt and black pepper to taste. Gently heat through for a minute or two, but do not boil after adding the cream.
6. 6
   Ladle the hot soup into bowls. Garnish with the homemade croutons and a few extra mint leaves if desired. Serve immediately.

Nutrition

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