Description
A fast and easy pea soup that runs either hot…or cold.
Ingredients
Scale
- 3 Tbs of finely chopped shallot
- 1 Tbs of butter, or olive oil or margarine if one is going vegan
- 2 cups of either chicken broth, water or vegetable broth
- 2 large sprigs of fresh mint
- 1 lb of fresh peas, or frozen baby peas
- 1/4 cup of cream or non dairy substitute or nothing at all
- salt and pepper to taste
- creme fraiche
- extra mint for a garnish
Instructions
- In a pot melt the butter or heat the oil
- When the oil is hot or the butter melted toss in the chopped shallot
- Saute the shallots until they soften
- Add in the broth or water
- Add in the mint sprigs
- Bring the soup to a boil
- Add in the peas
- Turn the heat down and simmer the peas until they’re tender about 5 minutes
- When the peas are tender toss out the mint sprigs and puree the soup with an immersion blender or a blender or food processor
- Mix in the cream if it’s being used
- Taste for seasoning
- Serve garnished with a bit of creme fraiche and chopped mint
- Prep Time: 10 mins
- Cook Time: 15 mins