Peasy Easy Minty Pea Soup
Make with fresh or frozen peas--but use at least one quarter frozen peas for the bright green color. Serve this easy soup hot or chilled. Makes about 4 ½ cups, serves 4 to 6.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion , finely chopped (heaping ½ cup)
- 1 pound fresh or frozen green peas plus 6 ounces frozen green peas
- 3 cups water
- ¼ cup plus 2 tablespoons lightly packed fresh mint leaves
- ¼ cup lightly packed fresh basil leaves
- 1 teaspoon sea salt
- Goat cheese , sour cream or crème fraîche, as needed
- Fresh shelled peas , or sliced snow peas
- Mint and basil leaves , for garnish
- Optional: pea shoots or tendrils
Instructions
- Heat the oil in a saucepan on medium flame. Sauté the onions until translucent, about 5 minutes. Do not let the onions brown.
- Add the first pound of peas, the water, the first ¼ cup of mint, the basil, and the salt. Bring to a boil, lower the heat, and simmer 10 minutes. (If you are using only frozen peas, simmer 20 minutes.)
- Stir in the frozen peas and the remaining fresh herbs. Cook just until the second batch of peas are tender and hot.
- Puree the soup using an immersion blender, or in batches in a regular blender.
- Serve cold, or hot, with dollops of goat cheese or swirls of sour cream and fresh peas or snow peas. Decorate with fresh mint and basil leaves.
Notes
- To serve cold: Fill a large bowl with ice and nest the saucepan of hot soup in it. Stir occasionally until the soup is cold. (Alternatively, transfer the soup to a metal bowl and nest that in the ice bowl.)
- Substitute vegan yogurt, sour cream, or crème fraîche for the goat cheese.
Nutrition
Serving: 3g