Minty Pea Soup
Elevate your springtime menu with a refreshing Minty Pea Soup, a vibrant blend of tender peas and fresh mint, delicately seasoned to perfection. This light and flavorful soup offers a burst of green goodness, perfect for welcoming the season's bounty with every spoonful.
Ingredients
- 3 Tbsp unsalted butter
- 1 medium onion chopped
- 4 cups low-sodium vegetable broth divided
- 6 cups shelled fresh peas (from about 6 lb pods) or frozen peas, thawed
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh mint leaves
- Kosher salt and freshly ground black pepper
- 1/4 cup creme fraiche or sour cream
- 2 Tbsp heavy cream or water
- Chopped fresh chives for serving
Instructions
- Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned. 6-8 minutes.
- Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
- Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
- Whisk creme fraiche and cream in a small bowl to blend. Serve warm soup topped with chives, passing creme fraiche mixture alongside for spooning over.
Notes
This recipe was originally published in the April 2013 issue of Bon Appetit.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.