Fresh Pea Soup with Mint

Fresh Pea Soup with Mint Recipe
Photo: Annabelle Breakey; Styling: Robyn Valarik
This super-easy soup is especially good with fresh peas from the garden or farmers' market, but you can also use pre-shelled ones from the store. For a lusciously creamy texture, purée the soup for several minutes.

Yield:

Serves 4 (makes 6 cups) (serving size: 1 1/2 cups)

Recipe from

Sunset

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 404
Caloriesfromfat 61 %
Protein 15 g
Fat 27 g
Satfat 6.2 g
Carbohydrate 29 g
Fiber 9.6 g
Sodium 1077 mg
Cholesterol 15 mg

Ingredients

2 tablespoons butter
1 cup chopped onion
1 1/4 teaspoons kosher salt, divided
1 qt. reduced-sodium chicken broth
4 cups shelled fresh peas
3/4 cup packed mint leaves, divided
1/4 cup extra-virgin olive oil
1/2 cup toasted sliced almonds

Preparation

1. Melt butter in a large saucepan over medium heat. Add onion and 1 tsp. salt and cook until tender and translucent, stirring often, about 5 minutes. Add broth and bring to a boil over high heat, then add peas and cook just until tender, about 4 minutes.

2. Meanwhile, set aside 1/4 cup tiny mint leaves. Whirl remaining 1/2 cup mint, the oil, and remaining 1/4 tsp. salt in a food processor until mint is very finely chopped.

3. Purée soup in a blender, working in batches, until very smooth, about 3 minutes per batch.

4. Ladle soup into bowls, drizzle with mint oil, and sprinkle with almonds and reserved mint leaves.

Note:

Stephanie Spencer,

May 2013
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