Mint and Fresh Pea Soup

Name: Mint and Fresh Pea Soup
Yield: 4
Ingredients: 1 Tbsp olive oil, extra virgin plus extra for serving; 1/4 stick butter, unsalted; 1 medium red onion, peeled and finely chopped; 5 c fresh peas, shelled or frozen petite baby peas; 1 c mint leaves, roughly chopped; 1 3/4 pt vegetable stock; kosher salt and freshly ground black pepper to taste; 1/2 c parmigiano-reggiano, grated (optional)

By Marsha Gardner
@mrdick1950

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:

Ingredients

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1 Tbsp

olive oil, extra virgin plus extra for serving
1/4 stick

butter, unsalted
1 medium

red onion, peeled and finely chopped
5 c

fresh peas, shelled or frozen petite baby peas
1 c

mint leaves, roughly chopped
1 3/4 pt

vegetable stock
·

kosher salt and freshly ground black pepper to taste
1/2 c

parmigiano-reggiano, grated (optional)

How to Make Mint and Fresh Pea Soup

Step-by-Step

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.