📝 About This Recipe
A true celebration of Scandinavian simplicity, Grønærtesuppe is a vibrant, velvety soup that captures the essence of Northern European spring and summer. This recipe balances the natural sweetness of tender green peas with the savory depth of smoked pancetta and a hint of fresh mint, creating a dish that is as elegant as it is comforting. Whether served as a light lunch or a sophisticated starter, its brilliant emerald hue and silky texture make it a standout staple of Danish and Swedish home cooking.
🥗 Ingredients
The Soup Base
- 750 grams Frozen or fresh sweet peas (thawed if frozen)
- 2 tablespoons Unsalted butter (high-quality European style preferred)
- 1 large Yellow onion (finely diced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
- 2 cloves Garlic (minced)
- 1 liter Vegetable or light chicken stock (low sodium)
- 1/2 cup Dry white wine (such as Sauvignon Blanc or Riesling)
- 1/4 cup Fresh mint leaves (packed)
- 1/2 cup Heavy cream (for richness)
- 1 tablespoon Lemon juice (freshly squeezed)
- to taste Sea salt and white pepper (white pepper keeps the color clean)
For Garnish
- 100 grams Smoked bacon or pancetta (diced into small lardons)
- 4 tablespoons Crème fraîche (for dolloping)
- 1 small bunch Fresh chives (finely snipped)
- 2 tablespoons Reserved whole peas (blanched for 1 minute)
- 1 teaspoon Extra virgin olive oil (for drizzling)
👨🍳 Instructions
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1
Begin by preparing your garnish. In a small skillet over medium heat, fry the diced bacon or pancetta until it is golden brown and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan if you wish to use it for sautéing the vegetables.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. If you prefer extra flavor, add a teaspoon of the bacon fat.
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3
Add the finely diced onion and sliced leeks to the pot. Sauté for 5-7 minutes until they are soft and translucent, but ensure they do not take on any brown color to preserve the soup's bright green hue.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant.
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5
Pour in the white wine to deglaze the pot, scraping up any flavorful bits from the bottom. Let the wine simmer and reduce by half, which should take about 3 minutes.
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6
Add the vegetable or chicken stock and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and simmer for 5 minutes.
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7
Add the peas to the simmering stock. If using frozen peas, cook for only 3-4 minutes; if using fresh, cook for 5-6 minutes. You want them tender but still vibrantly green—overcooking will turn the soup a dull olive color.
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8
Just before blending, stir in the fresh mint leaves. The residual heat will wilt them and release their oils without losing their fresh flavor.
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9
Use an immersion blender to puree the soup directly in the pot until completely smooth. For an ultra-refined, restaurant-style texture, pour the soup through a fine-mesh sieve into a clean pot.
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10
Stir in the heavy cream and return the pot to low heat. Warm the soup through gently, but do not let it reach a hard boil.
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11
Season with sea salt, white pepper, and the fresh lemon juice. Taste and adjust—the lemon juice is crucial for cutting through the richness of the cream.
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12
Ladle the hot soup into warmed bowls. Top each serving with a dollop of crème fraîche, a sprinkle of crispy bacon, the reserved whole peas, and snipped chives. Finish with a tiny drizzle of olive oil.
💡 Chef's Tips
To maintain the most vibrant green color, shock the peas in ice water after blanching if you aren't blending them immediately. Always use white pepper instead of black pepper to avoid dark specks in your beautiful emerald soup. If the soup feels too thick, add a splash more stock or even a little water until it reaches your desired consistency. Don't skip the sieving step if you want that professional, velvety mouthfeel—it removes the tiny pea skins that blenders often miss. For a vegetarian version, replace the bacon with smoked paprika-roasted chickpeas or toasted sunflower seeds.
🍽️ Serving Suggestions
Serve with warm, crusty Danish rye bread (Rugbrød) slathered in salted butter. Pair with a chilled glass of dry Riesling or a crisp Scandinavian pilsner. Follow the soup with a light smoked salmon open-faced sandwich (Smørrebrød). A side of pickled cucumbers provides a refreshing acidity that complements the sweet peas. For a luxury touch, add a few seared scallops on top of each bowl.