Minty Pea Soup
This vibrant pea soup is a celebration of spring flavors, combining the sweetness of fresh peas with the herbal notes of parsley and mint. The velvety texture of the soup is enriched with a luxurious swirl of crème fraîche and cream, creating a harmonious balance of richness and freshness. Topped with a sprinkle of fresh chives, this soup is sure to brighten any meal with its deliciously light and delicate essence.
— Constant Cookbook
Ingredients
- 3 unsalted butter
- 1 medium onion, chopped
- 4 low-sodium vegetable broth, divided
- 6 shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed
- 1/4 fresh flat-leaf parsley leaves
- 1/4 fresh mint leaves
- Kosher salt, freshly ground pepper
- 1/4 crème fraîche or sour cream
- 2 heavy cream or water
- Chopped fresh chives (for serving)
Instructions
- 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.
Yield
6 servings
Comments
No comments found.