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.
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.