This recipe is featured in our April 2018 Food + Entertaining article, A Spring Luncheon.
Minty Pea SoupCourse: Soups
3 tablespoons unsalted butter
1 medium onion, chopped
4 cups low-sodium vegetable broth, divided
6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed
¼ cup fresh flat-leaf parsley leaves
¼ cup fresh mint leaves
Kosher salt, freshly ground pepper
¼ cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Chopped fresh chives (for serving)
- Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6–8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat and simmer gently until tender (about 5 minutes for fresh peas, about 2 minutes for frozen).
- Remove pot from heat. Add parsley, mint and remaining 2 cups of broth to pot. Purée soup in a blender or with an immersion blender until smooth, thinning with water if soup is too thick. Season soup with salt and pepper.
- Whisk crème fraîche and cream in a small bowl to blend. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over.
- Recipe from Bon Appétit, April 2013