Minty Pea Soup
Minty Pea Soup is the perfect Spring soup (or year-round if using frozen peas) and can be served hot or cold. A great starter or party appetizer.
Servings: 4 servings
Ingredients
- 1 ½ Tablespoons Butter
- ½ Small Sweet Onion, chopped
- 1 clove Garlic, chopped
- 2 cups Vegetable or Chicken Broth
- 16 oz Fresh Sugar Snap Peas, or use frozen
- 1 Tablespoon Fresh Mint Leaves, chopped (use a little more if you like it very minty)
- ¼ teaspoon Kosher Salt
- ⅛ teaspoon Black Pepper
- ¼ cup Heavy Cream
- Sour Cream for garnish
Instructions
- Sauté onion in butter until tender and almost translucent.
- Add garlic and stir, cooking for a minute or less.
- Add broth, peas, and mint leaves and cook until peas are tender.
- Taste and adjust seasonings and mint to taste.
- Carefully transfer to a blender*, food processor, or use an immersion blender, and puree the soup.
- Add the heavy cream and blend.
- Serve hot, or chill for a few hours and serve cold.
- Garnish with a dollop of sour cream and more black pepper.
Notes
*Please use caution when blending hot soup, especially in a blender or food processor.
Only fill about 1/3 of the way up, and have a folded towel at hand to deal with any leaks.
Nutrition
Calories: 169kcal
