Total Time
40 Mins
Yield
Serves 4 (makes 6 cups) (serving size: 1 1/2 cups)
Photo: Annabelle Breakey; Styling: Robyn Valarik

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

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