豌豆薄荷汤
汤30 分钟4 份简单关于此食谱
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
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
Add the minced Garlic and cook for 1 more minute, stirring constantly, until fragrant.
- 3
Pour in the Vegetable Stock and bring to a gentle boil over ^[medium-high heat].
- 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
Remove the pan from the heat. Add the fresh Mint leaves, Salt, Black Pepper, and Sugar (if using). Stir to combine.
- 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
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
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.
