This Month's Recipe: Minted Pea Soup!
The weather has been late-August-hot here in the DC area, not exactly pleasant, but one that makes me appreciate cold soup. So I thought I would share my quick, easy, delicious minted pea soup recipe made with fresh peas from the farmers market and mint from my garden.
• 2 Tablespoons olive oil
• 1 cup diced yellow onions
• 1 quart vegetable broth (my favorite is organic “unchicken” broth, but you can use any vegetable broth, chicken broth, or water)
• 3 cups freshly shelled peas (you can use frozen if you can’t find the fresh stuff)
• ½ cup chopped fresh mint (plus a few un-chopped leaves for garnish)
• ½ teaspoon salt
• Freshly ground pepper to taste
• Yogurt, crème fraiche, sour cream, or non-dairy equivalent for garnish
Heat the oil in a large saucepan and add the onions sautéing over medium heat for about 15 minutes, until tender tender. Add the broth, increase the heat to high, and bring to a boil.
Add the peas and cook for 3 minutes, then remove from heat. Add the mint, salt and pepper.
After letting the soup cool in the refrigerator for about an hour, blend it in a blender or food processor, in batches, until smooth, then serve it with a dollop of yogurt or similar topping and garnish with a few leaves of fresh mint. Enjoy!