kosher salt and freshly ground black pepper to taste
1/2 c
parmigiano-reggiano, grated (optional)
How To Make mint and fresh pea soup
1
Gently 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.
2
Add 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.
3
Blend 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.
4
Cook for a further 5 minutes.
Serve with crusty, fresh bread.
5
If 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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