Pea & Mint Soup with Lemon Cream
Recipe from Fine Cooking Magazine

You can serve this soup hot or cold. Its flavor is brighter if you use very fresh, young peas. The starchiness of mature peas can give the soup a split-pea flavor, so if you can find only older peas, use frozen instead. For a vegetarian variation, use instead of the chicken broth and water.


Pea & Mint Soup with Lemon Cream

by 1  person

read comments

add your rating
add a comment
Servings: Serves four to six.
Related Categories: Appetizers, Easter, Lunch, Seasonal, Vegetables
 
savings in
change zip
 
Ingredients
  • 2 
    nsalted butter
    see savings
    On Sale
  • 1/2 
    coarsely chopped shallots
    see savings
    On Sale
  • 1 
    minced garlic
    see savings
    On Sale
  • 4 
    fresh shelled peas (3-1/2 to 4 pounds unshelled) or frozen peas
    see savings
    On Sale
  • 2 
    lower-salt chicken broth
    see savings
    On Sale
  • 1/2 
    chopped fresh mint
    see savings
    On Sale
  •  
    Kosher salt and freshly ground black pepper
    see savings
    On Sale
  •  
    granulated sugar (optional)
    see savings
    On Sale
  • 1/2 
    heavy cream
    see savings
    On Sale
  •  
    Finely grated zest of one-half medium lemon
    see savings
    On Sale
add ingredients to list

Directions
1.
Melt the butter in a 3- to 4-quart saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until both are very soft, 6 to 8 minutes. They shouldn't brown. If they're cooking too fast, reduce the heat to medium low.
2.
Add the peas, broth, half of the mint, and 2 cups water. Season generously with salt and pepper. Bring to a boil, reduce the heat to medium low, and simmer vigorously until the peas are very tender, 8 to 10 minutes. In batches, purée the soup in a blender until smooth. Season to taste with salt and pepper. If the peas weren't very sweet, stir in the sugar.
3.
Pour the heavy cream into a medium bowl and whip it to soft peaks with a whisk. Fold in the lemon zest and season to taste with salt and pepper.
4.
Ladle the soup into serving bowls and top with a generous spoonful of the lemon cream. Scatter the remaining chopped mint over the soup and serve. If you choose to serve the soup cold, chill it in the fridge but take it out 15 minutes before you serve. Adjust the seasoning if necessary before serving.

Add Your Review
Related Recipe
Spring Vegetable Ragout with Fresh Pasta
Spring Vegetable Ragout with Fresh Pasta

This quick pasta is spring incarnate: fresh baby vegetables and their tender shoots, delicate pasta, and a light, brothy sauce.

 Articles
Peas: The Best Frozen Vegetable
... tablespoons sour cream 2 tablespoons lemon or lime juice 1 1/2 teaspoons ground cumin 2 cloves garlic, minced... the spring? Then I recommend this delicious cold pea soup. You have to make it yesterday to enjoy it today..., but there's nothing more refreshing and seasonal. Chilled Pea Soup 1 small yellow onion, chopped 2 garlic... read more...
Peas Please Me!
..., but there's no cream in this fresh pea soup, served hot or chilled and wreathed with delicate flavors... polka-dotted with cheerful greens. Spring Peas with Mint Paired with the other fresh, green spring..., in its own good time, at room temperature. Pea Salad Mint jelly is the secret ingredient in this unique... read more...
Lusting After Lemon Cake
... bright lemon curd to the lemon-cream-cheese frosting. For a special occasion or just a day where you want...Spring makes me have lemon cake on the brain, but not just any old lemon cake. I'm talking about... three super-citrusy layers smothered with lemon frosting. This is not a new craving. Many years ago, I... read more...
More Great Recipe Ideas from Fine Cooking Magazine