Pea Soup
Melt butter in 4 quart stock pot over low-med heat. Sweat onions in butter until translucent (about 5 minutes or so). Stir frequently to avoid burning. Add stock filling 2/3 of pot. Add peas and bring to a boil. Cook about 5 minutes (more if using fresh peas). Turn off heat. Once cooled, puree soup with immersion blender or in Vitamix until smooth. Drop mint in boiling water for a minute to blanch, then shock in ice water. Drain and dry mint. Blend mint in food processor and gradually add just enough olive oil to combine both ingredients. Be careful not to add too much oil. Ladle soup into bowl and garnish with mint oil, chives and croutons. Short Cut: Make ahead of time and store in the refrigerator for up to 5 days. Think Out of the Ice Box: Try using a little pesto instead of mint oil. Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Adapted from British Chef Nicky J.Pea Soup
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
Yield: 10 servings
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Notes
Last summer I enjoyed this perfect pea soup at a friend’s Tuscan Villa. It can be served as a first course, but you will definitely ask for seconds…after you lick the bowl!
Pea Soup
Prep Time
10 minutesCook Time
20 minutesTotal Time
30 minutesIngredients
Yield: 10 servings
- 1/2 onion, chopped
- 1 - 2 quarts vegetable stock
- 4.5 - 5 cups fresh or frozen peas
- sea salt & freshly ground black pepper to taste
- handful fresh mint
- olive oil
- homemade croutons for garnish
- minced chives for garnish
- 2 - 3 tablespoons butter
Instructions
Step 1
Melt butter in 4 quart stock pot over low-med heat.
Step 2
Sweat onions in butter until translucent (about 5 minutes or so). Stir frequently to avoid burning.
Step 3
Add stock filling 2/3 of pot.
Step 4
Add peas and bring to a boil. Cook about 5 minutes (more if using fresh peas).
Step 5
Turn off heat. Once cooled, puree soup with immersion blender or in Vitamix until smooth.
Step 6
Drop mint in boiling water for a minute to blanch, then shock in ice water. Drain and dry mint.
Step 7
Blend mint in food processor and gradually add just enough olive oil to combine both ingredients. Be careful not to add too much oil.
Step 8
Ladle soup into bowl and garnish with mint oil, chives and croutons.
Notes
Short Cut: Make ahead of time and store in the refrigerator for up to 5 days.
Think Out of the Ice Box: Try using a little pesto instead of mint oil.
Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Adapted from British Chef Nicky J.
