mint and fresh pea soup
(1 rating)
If you don't have fresh peas, frozen petite baby peas will work just as well. This is a nice summer soup for a light meal with a salad.
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(1 rating)
yield
4 serving(s)
Ingredients For mint and fresh pea soup
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1 Tbspolive oil, extra virgin plus extra for serving
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1/4 stickbutter, unsalted
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1 mdred onion, peeled and finely chopped
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5 cfresh peas, shelled or frozen petite baby peas
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1 cmint leaves, roughly chopped
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1 3/4 ptvegetable stock
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kosher salt and freshly ground black pepper to taste
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1/2 cparmigiano-reggiano, grated (optional)
How To Make mint and fresh pea soup
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1Gently heat the oil and butter in a large saucepan, add the chopped onion and cook on a gentle heat for 10 minutes or until the onion is soft but not brown.
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2Add the garlic and cook for a further 3 minutes. Add 3/4 of the peas, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight fitting lid and cook on a medium boil for 10 minutes.
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3Blend the soup in a food processor, you will have a thick puree. Return the puree to the pan, season with salt and pepper and add the remaining peas and stock.
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4Cook for a further 5 minutes. Serve with crusty, fresh bread.
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5If using Parmesan cheese place a small mound in the center of the bowl and pour the soup around. Drizzle with a little extra virgin olive oil. This soup is also delicious cold, but not chilled.
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