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INGREDIENTS
- 100 g peeled onion
- 10 g salt
- 100 g butter
- 10 g granulated sugar
- 100 g washed white part of leek
- 500 g frozen peas
- 800 ml chicken broth
- 200 ml whipping cream, min. 31%
- 1 tablespoon sour cream
- pinch of ground pepper
- 10 medium mint leaves
INSTRUCTIONS
- 1Finely chop the leek and onion. In a saucepan over medium heat, melt 70 g of butter, add the leek and onion, stir, cover with a lid, and simmer for 3 minutes. Stir again.
- 2Add the frozen peas, increase the heat, and stir thoroughly for 2 minutes. Pour in the boiling broth, season with salt and pepper, add sugar, and bring to a boil. Add both whipping cream and sour cream, bring to a boil again, and remove the saucepan from the heat.
- 3Add the mint leaves, the remaining butter, and thoroughly blend the soup in a blender. Then strain it through a sieve into a clean pot. Briefly reheat the soup before serving and season with salt to taste.
Tip
If you want the soup to have a fresh green color, do not cook the peas for too long, as they will turn gray with prolonged cooking. You can serve the soup with toasted croutons made from a roll or bun.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef