Summer carrot soup with fresh pea mousse and a hint of citrus
In Italy you learn to appreciate fresh vegetables when you are little.
I find that many people in the UK learn to appreciate food when they are older rather than when they are children. We all know that children can be notoriously fussy with food but exposing them to a varied diet in their early years will eventually win their taste buds and will make family meals much easier. Fresh vegetables are lovely when they are in season. In my family we love to snack on fresh organic carrots and cucumbers all around the year but especially during the summer months when your body needs more water, so fruit and veg and light foods are more appealing than heavy calory-rich ones.
Fruit and veg also helps a lot at coping with the summer heat.
I had a box of organic carrots which needed using up so I came up with a summer soup to be served lukewarm which I took inspiration from "La Cucina Italiana", one of my favourites Italian recipe websites.
I served the carrot soup with a "mousse" made with fresh peas and olive oil and some grated organic orange peel which goes well with the carrots.
- Prep Time : 25 minutes
- Cook Time : 20 minutes
- Yield : 4
Ingredients
- carrots - 700 g - 14 cups
- fresh shelled peas - 250 g - 1 + 2/3 cup
- grated cheese - 200 g - 2 cups
- milk - 150 ml - 5 fl oz
- fresh thyme - small bunch of fresh sprigs
- mint leaves - small handful
- salt and pepper
- extra virgin olive oil
- orange organic or unwaxed - 1
Instructions
Wash and peel the carrots and cut them into rounds. Put them in a pan, cover them with cold water, add a pinch of salt and bring to the boil. Cook for approximately 8 to 9 minutes or until soft. Add 2 tbsp of olive oil and whiz.
I had someone to shell my peas.. this is always my children's job during the summer holidays.
Bring to the boil a pan of water and cook the peas for 2 to 3 minutes; drain and whiz them with 2 tbsp of olive oil and a pinch of salt and a couple of mint leaves. It should be a creamy like consistency. Add an extra tbsp of oil if needed.
Bring the milk to the boil, add the grated cheese and mix to get a creamy like consistency.
Serve the soup on 4 bowls, decorate with the mashed peas (I have used a teaspoon for that), the fresh herbs and the cheese sauce. You can use a syringe if you like.
Finish off with fresh ground pepper and the grated orange zest.
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The colours are so vibrant Alida. Beautiful. Lorelle X
Thanks Lorelle, summer veggies have indeed such bright colours!
I love the colour contrast of green pea mousse and orange coloured carrot soup. Bet the flavour is amazing.
The combination of the two works well, next time I will also try adding a touch of spice.
I love carrots soupand this look sooo beautiful Alida!
Many thanks Gloria.
un piatto pieno di vitamine e di salute, un bel piatto lo gusterei anche a desso !Un bacione
Adoro le carote in particolare specialmente quelle biologiche piene di sapore.
I just happened upon this blog and came across this vibrant summer soup! How clever to add the “mousse” of peas. Beautiful photography!
Many thanks Marcellina! I have soups all around the year even at summer time. There are so many delicious veg in the garden!
Wow…. that’s colourful! Bit of a 70’s throw-back on the colour front, but sounds delicious! xx