- 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
- 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
How to Make It
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.
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.
Purée soup in a blender, working in batches, until very smooth, about 3 minutes per batch.
Ladle soup into bowls, drizzle with mint oil, and sprinkle with almonds and reserved mint leaves.