Minty Pea Soup

Try this crowd pleaser at your next dinner party or serve it up for rave reviews from family and friends!



3 tablespoons unsalted butter.
1 medium onion, chopped.
4 cups vegetable broth.
6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed.
1/4 cup fresh flat-leaf parsley leaves.
1/4 cup fresh mint leaves.
Kosher salt, freshly ground pepper.
1/4 cup sour cream.
Chopped fresh chives ( for serving)


Melt butter in a large heavy pot over medium heat , Add onion ad cook, stirring often until softened but not browned, about 7 minutes.  Add 2 cups of broth bring to a boil. Add peas, reduce heat and simmer gently for about 5 minutes for fresh peas, about 3 minutes for frozen.  Remove the pot from the heat. Add Parsley, mint leaves and the remaining 2 cups of broth.  Puree the  soup in a blender or with an immersion blender and thin it if the soup is too thick with a little water until all is smooth. Season with salt and pepper. Garnish with chives, a dollop of sour cream and serve.

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