Description
This refreshing pea and mint soup is a versatile dish that can be served hot or chilled, making it perfect for any spring occasion.
Ingredients
Units
Scale
- 3 tbsp of finely chopped shallot
- 1 tbsp of butter, or olive oil or margarine if one is going vegan
- 2 cups (480 ml) of either chicken broth, water or vegetable broth
- 2 large sprigs of fresh mint
- 1 lb (450 g) of fresh peas, or frozen baby peas
- 1/4 cup (60 ml) 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 over medium heat.
- Once the butter is melted or the oil is hot, add the chopped shallot and sauté for about 3-4 minutes until they soften and become translucent.
- Add the broth or water to the pot and bring to a simmer.
- Add the fresh mint sprigs and shelled peas to the pot.
- Simmer the soup for about 10 minutes until the peas are tender.
- Remove the mint sprigs and blend the soup using an immersion blender or in batches in a regular blender until smooth.
- Season with salt and pepper to taste.
- Serve hot or chill in the refrigerator for a cold version. Garnish with additional mint leaves if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- It can be served as an amuse bouche in small cups or as a main course in larger bowls.
- For a vegan version, use olive oil or margarine and vegetable broth or water.
- Adjust the seasoning with salt and pepper to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6
- Sodium: 300
- Fat: 6
- Carbohydrates: 20
- Fiber: 5
- Protein: 6
- Cholesterol: 10