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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.

Stephanie Spencer
This Story Originally Appeared On sunset.com

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Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary

total:
40 mins
Yield:
Serves 4 (makes 6 cups) (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

404 calories; calories from fat 61%; protein 15g; fat 27g; saturated fat 6.2g; carbohydrates 29g; fiber 9.6g; sodium 1077mg; cholesterol 15mg.
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