Minted Pea Soup

Ingredients

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Peas

  Green, frozen, unprepared

  7 cup or 938g

• Onions

  Raw

  1 small or 70g

• Butter

  Unsalted

  2 tbsp or 28g

• Chicken broth

  Soup, canned, ready-to-serve

  5 cup or 1.2kg

• Spearmint

  Fresh

  1 cup or 91g

Directions

1. Finely chop onion. In a 4-quart heavy saucepan cook onion in butter with salt to taste over moderately low heat, stirring occasionally, until softened. Add peas and 3 cups stock and simmer, uncovered, until peas are tender, 5 to 7 minutes. Stir in mint and remaining 2 cups stock and remove pan from heat. In a blender purée soup in batches until very smooth (use caution when blending hot liquids), forcing each batch through a sieve into a large bowl. (Discard solids in sieve between batches.) Whisk in cream (or cream-yogurt mixture) and salt and pepper to taste. If serving soup cold, chill, covered. If serving soup hot, reheat but do not let boil.

Similar Foods

• Pork Chops and Sugar Snap Peas with Mint Julep Glaze
• Chilled Melon, Cucumber, and Mint Soup
• Peachy Mint Shake
• Fresh Pea Soup
• Pesto Pea Soup
• Easy Pea Soup