Recipe Pea soup with mint
Preparation time:
40 min
Heat treatment time:
1h
Ingredients
Number of persons: 4 servings
Preparation
- Cut the spring onions (keep just the stems), slice the green part of the spring onions. Set aside in a salad bowl.
- Cut the potato into small pieces.
- Put butter in the pan. When the butter has melted, add the chopped onions and the potato pieces to the pan. Stir and let it cook over low heat.
- Add a pinch of coarse salt to the pan. When it starts to cook, add more water and raise the temperature to a boil.
- Once boiling, coarsely chop radish and carrot tops and add them directly to the pan. Stir to combine.
- In another pot, bring water to a boil. When the water is boiling, add a little coarse salt and a little bicarbonate (to keep the peas green).
- Put the peas in the water. When they are cooked, put them in the soup. Then remove the soup from the heat.
- Add the mint leaves to the soup and blend. Season if necessary.
- Immediately fill, seal, and heat-treat the jars for 2 hours at 100°.