Minty Pea Soup

This recipe is featured in our April 2018 Food + Entertaining article, A Spring Luncheon.

Minty Pea Soup
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Minty Pea Soup

0.0 from 0 votes
Course: Soups
Servings

6

servings

ingredients

  • 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)

Directions

  • 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.

Notes