Mint and Fresh Pea Soup
By
Marsha Gardner
@mrdick1950
1
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.
Rating:
★★★★★ 1 vote5
Serves:
4
Ingredients
-
1 Tbspolive oil, extra virgin plus extra for serving
-
1/4 stickbutter, unsalted
-
1 mediumred onion, peeled and finely chopped
-
5 cfresh peas, shelled or frozen petite baby peas
-
1 cmint leaves, roughly chopped
-
1 3/4 ptvegetable stock
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·kosher salt and freshly ground black pepper to taste
-
1/2 cparmigiano-reggiano, grated (optional)
How to Make Mint and Fresh Pea Soup
- 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.
- 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. - 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.
- Cook for a further 5 minutes.
Serve with crusty, fresh bread. - 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.
