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Summer Pea Soup
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Creamy pea soup with fresh mint and shallots, perfect served hot or chilled.
Ingredients:
  • 1 1/2 tablespoons unsalted butter
  • 1 large shallot, minced (about 3 tablespoons)
  • 2 cups low sodium chicken broth or vegetable broth (for vegetarian option)
  • 2 sprigs of mint, about 6 inches in total stem length
  • 1 pound of frozen petite peas
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground pepper to taste
  • Crème fraîche , for garnish (can substitute sour cream diluted with cream)
  • Fresh mint sprigs for garnish
Instructions:
  • In a medium saucepan over medium heat, melt butter and sauté shallots until softened, about 2 minutes. Avoid browning.
  • Combine broth, mint sprigs, shallots, and peas in a pot. Bring to a boil, season with salt and pepper, then simmer until peas are tender, about 3-5 minutes.
  • Remove the mint leaves and blend the soup in a blender until silky smooth.
  • Incorporate the cream, adjust seasoning to taste. Warm before serving or chill for a cold option. Garnish with crème fraîche and mint sprigs.

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