Serrano Pepper and Sweet Pea Soup

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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For the Soup:


  • 1 pound of sweet peas (fresh or frozen)
  • 1 serrano pepper, roughly chopped
  • 3 cloves of garlic, roughly chopped
  • 1 shallot, roughly chopped
  • Juice of 1 lime
  • 8 cups of vegetable broth
  • 3 tablespoons of mint, about 10-15 leaves
  • 1 cup of onion sauce
  • Olive oil
  • Salt and pepper, to taste

For the onion sauce:

  • 3 large onions
  • Salt and pepper, to taste
  • Lemon juice, to taste
  • Oil, for cooking
  • A nice fruity olive oil, for flavor


For the Soup:

  1. Add olive oil to a 5-quart pot or any other medium-sized pot and heat over medium heat.
  2. Add shallots, Serrano pepper, and garlic to the pot. Season with salt and pepper. Allow to sweat (no color, just let them cook up until soft and fragrant) for about 5-7 minutes.
  3. Add peas and toss them with the rest of the vegetables. Allow to cook for 5 minutes.
  4. Add broth and bring to a boil. Once boiled, reduce heat, and allow to simmer for 20-25 minutes.
  5. Remove from heat and gently pour the peas and vegetables into a food processor or blender.
  6. Pour half of the liquid into the food processor or blender and start processing. Continue adding the remaining liquid until reached desired consistency.
  7. Add lime juice, mint leaves, salt, and pepper.
  8. Purée, divide the soup among bowls, and add onion sauce on top of each serving.
  9. Serve immediately.
  10. To make the onion sauce:
    • Preheat oven to 400°F.
    • Drizzle onions with olive oil and place on a baking pan or oven safe sauté pan.
    • Roast for 40-45 minutes, or until golden brown and very soft inside.
    • Let cool.
    • Place into a blender or food processor, add salt, pepper, lemon juice, and good olive oil.
    • Process for 3-5 minutes or until very smooth

Recipe from One Green Planet, 2016