Pea Soup Recipe

Will we give up eating soup just because summer is here? Especially considering that Ramadan comes in the summer this year, as it has for years. Since we are drinking soup in summer, it would be unfair not to include summer vegetables.

While peas have just started to appear on the counters, we decided to dedicate a welcome recipe to them before it is too late.

Pea soup will make you experience both the warmth of soup and the lightness of peas with its color, taste and consistency.

How to Make Pea Soup Recipe?

• Chop the onion, crush the garlic, chop the celery stalks randomly, cut the potato into cubes.
• Heat the olive oil, add the onions and start sautéing.
• After 2-3 minutes, add garlic and butter and continue sautéing.
• When the onions become soft, add celery and potatoes.
• After sautéing them for a while, add the peas, vegetable broth, mint and spices. When it boils, reduce the heat and stir. Cook for about 25 minutes until the peas are very soft.
• When the peas become soft, put the soup in a blender. Make it as smooth as possible.
• Once you have blended the soup, pass it through a large, tightly woven strainer. The purpose of this process is that it is almost impossible for the peas to reach the desired smoothness. For that reason, the most reasonable method is to pass it through a strainer after blending.
• Add the labneh cheese into the soup that has passed through a strainer and is smooth, and mix.