Josée Di Stasio’s cream of pea soup with mint and halloumi
Cream of pea soup with mint and halloumi
Serves: 4
Ingredients
Cream- 2 tablespoons butter
- 1 leek (white and light green parts) sliced in rings, or 1 onion sliced in quarters
- 1 litre (4 cups) chicken stock
- 1/2 to 1 teaspoon of salt
- 1.25 litres (5 cups) fresh or frozen peas
- 60 ml (1/4 cup) chopped mint, well-packed
- 1 package of 200 g (7 oz) of halloumi cheese, cubed
- Freshly ground pepper
- Drizzle of olive oil
- Reserved peas
- Mint
Method
- In a large saucepan, over medium heat, melt butter. Add leek, reduce heat, and cook covered for 5 minutes without letting them brown.
- Pour in the broth. Add salt, knowing that the halloumi cheese is already quite salty. Bring to a boil, lower the heat, and simmer for 5 minutes.
- Add the peas and mint and bring to a boil again. Reduce heat and simmer for 2 minutes.
- Using a skimmer, remove and reserve 125 mL (1/2 cup) of peas for garnish.
- Purée soup with a hand blender until smooth. Taste and adjust seasoning.
- In a non-stick pan, sauté the rinsed and drained cheese cubes without oil until golden brown. Divide between the bowls.
- When serving, reheat the soup without boiling it so as not to lose the taste and bright green colour of the peas. Pour atop cheese cubes. Garnish with reserved peas, a drizzle of oil, and a few mint leaves.
Note/Variation
Variation: For a cream of pea soup with ginger, replace the mint and halloumi cheese with 4 tablespoons of chopped fresh ginger, added at the same time as the broth. Serve with a drizzle of coconut oil or coconut milk and naan bread, if desired.
Note: The soup can be stored in a resealable bag in the freezer. Thaw in the refrigerator 12 to 24 hours in advance. Just before serving, heat over medium heat, without bringing to a boil, while whisking vigorously.
