Minty Pea Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 Servings
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 1/4 cup fresh mint leaves
- 1/4 cup fresh flat-leaf parsley leaves
- kosher salt, freshly ground pepper
- 4 cups low-sodium vegetable broth, divided
- 1/4 cup crã¨me fraã®che or sour cream
- 6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed
- 2 tablespoons heavy cream or water
- chopped fresh chives (for serving)
Preparation 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 broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. 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.
Preparation 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 broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. 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.
