This recipe makes the delicious sweet pea even more enticing
Sweet peas are some of the vegetable kingdom’s greatest little gifts. They’re perfectly sized, vibrant and sweet – and they possess an irresistible “green” flavor. Come spring, they’re also one of the first veggies to show up at farmers’ markets or to bear fruit in your garden.
I love to eat sweet peas in many different ways: sautéed with basil and mint, or in a wholesome-yet-delicious bowl of farro, or sometimes even in a salad. But today I’m excited to share a recipe with you that I think makes the sweet pea even more enticing.
The exotic cumin-mint sauce seals the deal
Not only is this soup full of that addictive green-pea essence, it’s also a perfect canvas for the exotic flavors of the coulis. The pan-roasted cumin, the fresh herbs and the hint of heat in the coulis, paired with the sweetness of the peas, deliver a truly unique experience.
Needless to say, the soup is superb with fresh peas, but you can use frozen ones too. They work just as well.
Food & wine pairing: France, Viogner with sweet pea soup
A full-bodied, aromatic white wine is what this dish calls for. Try a Viognier from the South of France or a Vouvray from Sancerre.
Sweet pea soup with cumin-mint coulis
serves 4
active time: 30 min
For the cumin-mint coulis
- 2 teaspoons cumin seeds
- 2 teaspoons sea salt for blanching the mint
- 1 small bunch fresh mint (2 oz) (55 g) – leaves removed from stalks
- 8 cilantro sprigs – tough stems trimmed
- 1 teaspoon lime juice
- 1 garlic clove – skinned and halved
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground cayenne
- 1/2 cup extra virgin olive oil
For the soup
- 3 tablespoons extra virgin olive oil
- 1 Vidalia onion – skinned and cut in 1/8″ pieces
- 2 large garlic cloves – skinned and finely chopped
- 1 cup dry white wine
- 1 1/2 lbs (680 g) fresh or frozen shelled peas (if using frozen peas, do not defreeze)
- 2 cups vegetable stock
- 2 1/2 to 3 cups spring water
- 1 1/4 teaspoons sea salt
- freshly ground black pepper to taste
- 1 tablespoon crème fraîche
- Step 1:
Heat a small heavy-bottomed frying pan over medium heat. Add the cumin seeds and cook until they turn deep golden and are fragrant — about 2 minutes — shaking the pan constantly and taking care not to burn the spice. Transfer to a mortar and grind until coarsely ground. - Step 2: Fill a large bowl with cold water and several ice cubes.
- Step 3: Bring 8 cups of water to a fast boil. Add the salt and mint leaves and blanch for 10 seconds only. Immediately remove from boiling water and place in ice water bath. Once cooled, drain and squeeze leaves as dry as possible and lay on a paper towel.
- Step 4: Coarsely chop the mint with scissors. Place mint, cilantro, lime juice, garlic, cumin, salt, cayenne and olive oil in the bowl of a food processor. Process at high speed until very finely chopped and smooth.
- Cook’s note: The coulis can be made up to 2 days ahead and refrigerated. Bring to room temperature before serving.
- Step 5: To make the soup – Heat the olive oil in a large heavy-bottomed soup pot at medium-high heat. Add the onions and sauté for 8 to 10 minutes, until golden, stirring only from time to time. Add the garlic and sauté for 30 seconds until the garlic has released its flavor, but doesn’t brown. Add the wine and continue to sauté for 4 minutes, until the wine has completely evaporated and the onions look glossy. Add the peas, stock, 2 1/2 cups of water, salt and pepper. Bring to a boil. Reduce heat to between medium and medium-low, cover the pot and simmer for 7 minutes until the peas are tender.
- Step 6: Purée the soup with a stick blender or food processor until soup is very smooth, about 1 to 2 minutes. Add the crème fraîche and additional water to the desired consistency and purée a few more seconds until well incorporated. Adjust the seasoning if needed.
- Step 7: Ladle the soup in soup bowls. Place a spoonful of the cumin-mint coulis off center and draw a skewer through the coulis several times to create a spiky pattern (as shown in the photo above). Serve immediately.
- Cook’s note: The soup can be made up to 2 days ahead and refrigerated, but it is best eaten as soon as it’s made. It will lose its vibrant green color the longer it stands.
What a lush spring recipe! We planted peas last month and are so amazed that the snails have left the plants to thrive. I soon will have lots of fresh peas to make this fabulous recipe!
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soup looks fabulous
This soup looks amazing! I think I have some frozen peas in the depths of my freezer. I have to dig them out :-). Beautiful shots too! I am very glad I found your site.
Also, now that I’m here, I would like to invite you to check out a new recipe sharing website, RecipeNewZ.com. We accept photos of recipes and publish them within minutes of submission with links back to the authors’ sites. Try it! We already have hundreds of bloggers on board, and it would be a pleasure to see your recipes too 🙂
Thank you so much… Just signed on to your site and will post my recipes there for sure!
I must try cumin mint coulis … really fascinating.
Congratulations on making the foodbuzz Top 9!
I like cumin, crazy about that spice, without it I can’t make any sides for me. Awesome combo of cumin and peas that too in soup.
Thank you Swathi… I’m crazy in love with cumin too! Have to restrict myself for not using it in all my recipes – Oy!
Love this mix of flavors! The coulis is gorgeous, and I’m thinking that would be fabulous on top of lots of soups.
Thank you Lisa! You’re right about the coulis. It would go with many soups… and many other dishes to boot.
I love that you added the seasoning here. Peas are sweet and delicious but pair so well with spices!
Anita… I’m with you. I love the contrast of the sweetness of the peas and the pungency of the spices.
Oh, yum…sweet peas sound like a fantastic base for a spring soup. And your coulis is just spectacular swirled on top!! Have a wonderful weekend~
Thank you Liz! Have a beautiful (and delicious!) weekend too.
We love pea soup but never tried with cumin or mint. Soup sounds very tasty, but with your presentation with little more deep green in the middle I am convinced that I have to try this soon! Thank you, Viviane for sharing this with us, and have a wonderful weekend!
I have never tried a pea soup but yours looks too good to pass up 😀
Cheers
Choc Chip Uru
Hi Viviane, peas have never been a favorite of mine but I do keep trying to acquire a taste for them. Maybe this Cumin-Mint Coulis would do the trick, plus the cilantro that I adore.
Hi Suzi! I would love for this soup to make you a pea convert 🙂
beautiful and creative soup! sounds delicious 🙂
Thank you Jen and Seth!
I have to admit I have never had this kind of soup before. However, between the picture and your awesome third paragraph description, I am determined to make a change in that. Delicious blend of flavors and seasoning here-yum!
Thank you Tina! Do let me know how it turns out if you end up making it… Happy soup making!
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