关于此食谱

一款充满活力、质地顺滑的绿色汤品，既美观又美味。新鲜冷冻豌豆和薄荷叶混合成一款丝滑、微微甘甜的汤，可在30分钟内完成。无论是在寒冷的日子里热汤享用，还是在温暖的午后冰镇享用都同样美妙——这是一款经典之作，永远不会令人失望。

步骤说明

1. 1

   Melt the butter in a large saucepan over ^[medium heat]. Add the chopped onion and celery and cook gently, stirring occasionally, for 7–8 minutes until softened and translucent — don't let them brown.

2. 2

   Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant.

3. 3

   Pour in the vegetable stock and bring to a gentle boil over ^[medium-high heat].

4. 4

   Add the frozen peas straight from the freezer. Return to a simmer and cook for 3–4 minutes, just until the peas are tender and bright green. Do not overcook — this preserves the vibrant colour and fresh flavour.

5. 5

   Remove the pan from the heat. Add the fresh mint leaves, salt, black pepper, and sugar (if using). Stir to combine.

6. 6

   Using a blender or immersion blender, blend the soup until completely smooth and silky. If using a blender, work in batches and leave the lid slightly ajar (covered with a folded tea towel) to allow steam to escape safely.

7. 7

   Return the blended soup to the pan over ^[low heat]. Taste and adjust seasoning with more salt and black pepper as needed. If the soup is too thick, stir in a splash of hot water or extra vegetable stock to reach your preferred consistency.

8. 8

   Ladle into warm bowls. Swirl a tablespoon of creme fraiche into each bowl, drizzle with a little olive oil, and scatter a few fresh mint leaves over the top. Serve immediately with crusty bread.