mint and fresh pea soup
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.
prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil, extra virgin plus extra for serving
- 1/4 stick butter, unsalted
- 1 medium red onion, peeled and finely chopped
- 5 cups fresh peas, shelled or frozen petite baby peas
- 1 cup mint leaves, roughly chopped
- 1 3/4 pints vegetable stock
- - kosher salt and freshly ground black pepper to taste
- 1/2 cup parmigiano-reggiano, grated (optional)
How To Make mint and fresh pea soup
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Step 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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Step 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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Step 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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Step 4Cook for a further 5 minutes. Serve with crusty, fresh bread.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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