Mint-Pea Soup
Served warm, this soup has a hint of mint that balances well with the peas for a simple light lunch. For a stronger mint flavor, serve chilled.
Prep Time:
40 mins
Total Time:
1 hr
Servings:
Makes 6 to 8 servings.
Ingredients
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1 medium onion, finely chopped (1/2 cup)
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2 Tbsp. butter
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1 clove garlic, minced
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5 cups chicken or vegetable stock or three 14-oz. cans chicken or vegetable broth
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4 cups shelled fresh peas (about 3 lb. in shell) or 4 cups frozen peas
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2 Tbsp. snipped fresh mint
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1 tsp. sugar
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Coarse salt and freshly ground black pepper
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Fresh mint leaves (optional)
Directions
1.
In a large saucepan cook onion in butter over medium heat about 5 minutes or until tender, stirring occasionally. Stir in the garlic; cook 1 minute more. Add stock and peas. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until peas are very tender. Add the snipped mint and sugar.
2.
Blend with an immersion blender* until smooth. Season to taste with salt and pepper. Serve warm or cover and refrigerate until well chilled. Ladle soup into bowls. Garnish with fresh mint leaves. Makes 6 to 8 servings.
Test Kitchen Tip
If no immersion blender is available, cool soup slightly. Transfer the mixture one half at a time to a blender container. Cover; blend until smooth. Return to saucepan; reheat. Season with salt and pepper. Serve as above.
Nutrition information
Calories 136, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0- g, Cholesterol 13 mg, Sodium 925 mg, Carbohydrate 17 g, Total Sugar 8 g, Fiber 5 g, Protein 7 g. Daily Values: Vitamin C 52%, Calcium 3%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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