Pea cream soup with mint and crunchy biscuits with pesto rosso

Creamy pea soup with mint and crunchy pesto rosso biscuits

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Servings: 2

Welcome to the world of culinary delights! Today, I will present you with a refined recipe, full of fresh flavors and vibrant colors: creamy pea soup with mint, accompanied by crunchy pesto rosso biscuits. This recipe is not only a treat but also a perfect example of how simple ingredients can create a memorable culinary experience.

Pea soup, a recipe rooted in the culinary traditions of many cultures, is often considered a comforting dish. Over time, peas have been appreciated not only for their sweet taste but also for their nutritional value. Rich in plant proteins, fiber, and vitamins, peas are an excellent ingredient for a healthy diet. And mint adds a refreshing note, turning the soup into a true celebration of the senses.

Let's begin our culinary journey!

Ingredients for the creamy soup:
- 1 bunch of green onions, chopped
- 1 small potato, peeled and diced
- 1 clove of garlic, crushed
- 500 ml vegetable broth
- 300 g canned peas
- 100 ml milk
- 2 teaspoons fresh mint, chopped
- 1 teaspoon sugar
- Juice of ½ lemon
- Salt and pepper, to taste

Ingredients for the biscuits:
- 4 whole grain savory biscuits
- 2 teaspoons pesto rosso

Step-by-step instructions:

1. Preparing the vegetables:
Start by placing the chopped green onions, diced potato, and crushed garlic in a pot. Add the vegetable broth and put the pot over medium heat. Let it simmer for 15-20 minutes until the potato becomes soft. It should yield perfectly to touch, providing a velvety texture to your soups.

2. Adding the peas:
After the vegetables have boiled, reserve 2 tablespoons of peas for garnish and add the remaining peas to the pot. Continue to cook everything for 4-5 minutes. The peas will add a sweet note and vibrant color to your soups.

3. Blending the soup:
Once the peas are ready, remove the pot from the heat. Add the milk, chopped fresh mint, sugar, lemon juice, salt, and pepper to taste. This is the moment when the flavors combine, and the mint will bring an irresistible freshness. Use a blender to puree everything until you achieve a smooth paste. Here you can decide the consistency of your soups: if you prefer a thinner soup, you can add a bit more milk or water.

4. Preparing the biscuits:
Meanwhile, take the whole grain savory biscuits and spread 1 teaspoon of pesto rosso on each. If you don't have pesto rosso on hand, you can use tomato sauce with basil or even an olive paste. This step will add a crunchy and flavorful note, perfect to balance the creamy soup.

5. Serving:
Pour the soup into 2 deep plates and sprinkle each serving with 1 tablespoon of reserved peas. Place one plain biscuit and one with pesto rosso next to each soup serving. This presentation not only looks spectacular but also brings a contrast of textures that will delight the taste buds.

Helpful tips:
- If you want to add a spicy note, you can sprinkle some dried or fresh chili on top.
- The soup can be prepared in advance and stored in the fridge for 2-3 days. You can reheat it on low heat before serving.
- If you prefer a vegan version, replace the milk with almond or coconut milk.

Nutritional benefits:
This creamy pea soup is rich in plant proteins, fiber, vitamins A and C, and has a low-calorie content. It is ideal for a light meal or a healthy dinner.

Frequently asked questions:
- Can I use fresh peas instead of canned? Absolutely! Just make sure to boil them well to achieve a soft texture.
- What other toppings can I add to the soup? You could try toasted bread croutons or roasted seeds for an extra crunch.
- How can I make this soup more filling? You can add quinoa or cooked rice, which will turn the soup into a main dish.

Pair this delicious soup with a fresh salad or a glass of chilled white wine for a perfect meal. I hope this recipe inspires you to create wonderful moments in the kitchen, full of flavors and joy. Enjoy your meal!

 Ingredients: For the cream soup: 1 bunch of chopped green onions, 1 small potato, peeled and diced, 1 clove of garlic, crushed, 500 ml vegetable broth, 300 g canned peas, 100 ml milk, 2 teaspoons chopped mint, 1 teaspoon sugar, juice of 1 lemon, salt and pepper to taste. For the biscuits: 4 whole grain salty biscuits, 2 teaspoons pesto rosso.