Pea Soup with Mint
This spring pea soup is full of fresh flavor. It's perfect for serving at a dinner party or enjoying at lunch.
Servings: 4
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 5 cups frozen or shelled fresh peas
- 3 1/2 cups chicken stock or vegetable stock
- 1/2 cup packed fresh mint leaves coarsely chopped
- 1/2 teaspoon fine sea salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- Optional: olive oil and/or creme fraiche for serving
Instructions
- Heat the butter in a large saucepan or dutch oven set over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 5-7 minutes. Stir in the garlic and cook for 30-60 seconds, until fragrant.2 tablespoons unsalted butter, 1 medium yellow onion, 2 cloves garlic
- Add the peas and stock. Bring to a boil, then reduce the heat to low. Cover and simmer until the peas are tender, about 15 minutes.5 cups frozen or shelled fresh peas, 3 1/2 cups chicken stock
- Transfer the soup to a blender, add the mint, and puree until completely smooth, working in batches if needed. Return the soup to the pan and stir in the salt and pepper. Stir in the heavy cream, then add the lemon juice and adjust seasoning if needed.1/2 cup packed fresh mint leaves, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, 1/2 cup heavy cream, 1 tablespoon fresh lemon juice
- Ladle into bowls. Garnish with creme fraiche and olive oil, if desired.
