For a burst of summer freshness, try this minted pea soup. It’s like split pea soup’s more attractive brother that somehow nobody knew about. And you can have it on the table in about 30 minutes!
I’m a lover of all things soup. It is hard for me to turn down a good soup, so when gazpacho gets old in the summer, I find myself turning to this wonderful fresh minted pea soup.
On an even more plus side, it is bright green and beautiful unlike the well-known split pea soup. Also, it is absolutely nothing like split pea soup. Except for the fact that it has the word pea and the word soup in it.
Throw down some bruschetta on the side and you have a beautiful in vibrant meal that comes together in just about 30 minutes. Win!
Fresh Minted Pea Soup
- 1 tablespoons olive oil
- 2 cups yellow onion chopped
- 4 cups chicken or veggie stock
- 5 cups fresh peas or 2 packages frozen peas 10 ounce
- 2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 leaves small handful fresh mint
- 1/2 cup creme fraiche or sour cream optional
- 1/2 cup chives or scallions optional, chopped
Heat the butter in a large saucepan.
Add the leeks or onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
Add the stock, increase the heat to high, and bring to a boil.
Add the peas and cook for 3 to 5 minutes, until the peas are tender.
Add mint leaves.
Turn off the heat and add the salt and pepper.
Puree the soup in a blender or with a immersion hand blender. (Make sure you allow heat out as to avoid the soup exploding.)
Whisk in the creme fraiche and chives and taste for seasoning.
Recipe adapted from Ina Garten