Fresh Pea and Mint Soup
In this pretty soup, sweet fresh peas are enhanced with a bit of mint.
2 tablespoons olive oil
1 2/3 cups chopped shallots (about 6 very large)
2 garlic cloves, minced
8 cups shelled fresh peas (from about 5 pounds peas in pods) or two 16-ounce bags frozen petite peas, unthawed
5 1/2 cups (or more) low-salt chicken broth (preferably organic)
1/4 cup chopped fresh mint plus additional for garnish
- Heat oil in heavy large pot over medium heat.
- Add shallots and garlic.
- Sauté until tender, about 7 minutes.
- Add peas and stir 1 minute.
- Add 5 1/2 cups broth and bring to simmer.
- Cook until peas are very tender, about 8 minutes.
- Cool 15 minutes.
- Puree soup and 1/4 cup chopped mint in batches in blender until smooth.
- Return to same pot; thin with more broth by 1/4 cupfuls, if desired.
- DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
- Rewarm soup over medium-low heat.
- Season to taste with salt and pepper.
- Ladle into bowls; garnish with additional mint.
What to drink:
A bottle of bubbly is the perfect way to begin this special meal. It's also a great pairing for the soup. We like the crisp acidity and long finish of the Champagne Henriot NV Brut Souverain ($35, France).
Per serving: 132.4 kcal calories, 21.1 % calories from fat, 3.1 g fat, 0.7 g saturated fat, 2.8 mg cholesterol, 17.8 g carbohydrates, 4.2 g dietary fiber, 6.2 g total sugars, 13.6 g net carbohydrates, 7.1 g protein
Nutritional analysis provided by Bon Appétit