Ingredients 1 tbsp butter 1 tbsp olive oil 1 clov. garlic clove, crushed 1 small onion, finely chopped 2 spring onions, finely chopped (including the green tops) 300 gr frozen peas, kept frozen 400 gr vegetable stock 6 fresh mint leaves Salt Pepper FOR SERVING 2 tbsp yogurt A drizzle of olive oil A few mint leaves Expert Tip Dr. Tasos Papalazarou Yes, soup in the summer! An excellent choice of cold soup even for the hot days of summer, contributing among other things to the proper hydration of our body. A perfectly balanced meal, as it provides us with proteins, carbohydrates, and fats in the proportions we need in our daily lives. In addition, peas are a good source of many vitamins such as K, folic acid, A, and C. At the same time, they contain other valuable antioxidant compounds such as polyphenols, which display strong antioxidant activity. Finally, they are a very good source of potassium, which contributes to the proper electrolyte balance of our body. TAGS SAVORY PEAS 30-MINUTE MEALS DINNER KIDS' RECIPES LOW BUDGET LIGHT VEGETARIAN SUMMER FOODS Ingredients 1 tbsp butter 1 tbsp olive oil 1 clov. garlic clove, crushed 1 small onion, finely chopped 2 spring onions, finely chopped (including the green tops) 300 gr frozen peas, kept frozen 400 gr vegetable stock 6 fresh mint leaves Salt Pepper FOR SERVING 2 tbsp yogurt A drizzle of olive oil A few mint leaves Instructions Heat the olive oil and butter in a small saucepan over high heat and sauté the onion (both the dry onion and the spring onions) for 3-4 minutes, until softened. Add the garlic, sauté for 1 minute to release its aroma, and then remove it. Add the still-frozen peas, the mint, and the stock. Let the soup cook for 5 minutes from the moment it comes to a boil – no longer, so that the peas don’t lose their bright green color. Blend the ingredients with an immersion blender. If you’d like a thinner soup, add a little extra water. Season with salt and pepper and stir. Serve the soup at room temperature with a spoonful of cream cheese or yogurt in each bowl, a few drops of olive oil, and mint leaves. Tips If you overcook the frozen peas, the soup will turn very stringy. Five minutes from the moment boiling begins, frozen peas are ready for blending. If you use fresh peas, they will require additional cooking time to soften. The longer you boil them, the more they lose their vibrant green color. After blending, you can add 2-3 tablespoons of heavy cream for a more velvety result and a richer flavor. Let it come to a boil for 1 minute with the cream. For a smoother texture, pass it through a fine sieve. It can also be eaten cold on hot summer days. TAGS SAVORY PEAS 30-MINUTE MEALS DINNER KIDS' RECIPES LOW BUDGET LIGHT VEGETARIAN SUMMER FOODS
