Pea-Mint Soup with Green Vegetables

Ingredients

• 1 Shallot
• 1 Garlic clove
• 2 tbsp butter (30 g)
• 5 g ginger root
• 500 g frozen peas
• 800 ml vegetable broth
• 2 sprigs Mint
• 20 g baby spinach (about 2 handfuls)
• 200 g thin green asparagus
• 80 g sugar snap peas
• Salt
• 2 mini cucumbers (300 g)
• 50 g roasted almond kernels
• 100 g crème fraîche (30% fat)
• Pepper
• 2 tbsp lemon juice
• 0.5 handful herbs (e.g., coriander, mint)
• 0.5 handful washed white edible flowers

Instructions

1. 1.

   Peel and finely dice the shallot and garlic. Heat butter in a pot, sauté the shallot and garlic over low heat for about 2–3 minutes. Peel and grate the ginger. Add peas and ginger to the pot and stir-fry for 2 minutes. Deglaze with broth, bring to a boil, then simmer gently for about 10 minutes.

2. 2.

   Meanwhile wash mint and spinach, pat dry, remove leaves from stems. Trim asparagus ends, halve lengthwise. Clean sugar snap peas. Cook both in salted water for 1–2 minutes until crisp-tender, shock in ice water, drain. Slice cucumbers into thin strips or julienne. Roughly chop half the almonds coarsely and the other half very finely.

3. 3.

   Puree the soup with spinach, mint, and crème fraîche; add more broth if needed or reduce further to thicken. Season the pea-mint soup with salt, pepper, and lemon juice, then ladle into four bowls. Arrange asparagus, sugar snap peas, and cucumbers around the surface and sprinkle almonds on top. Rinse herbs, pat dry, and arrange them with edible flowers over the green vegetable pea-mint soup.