Fresh Pea Soup with Mint

susan belsinger, contributor

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Photo: André Baranowski

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Recipe by Susan Belsinger
August 1999
from issue #22

Fresh Pea Soup with Mint

6 servings

This fresh, simple soup is easy and quick to prepare. It is wonderful when new peas are in season, but it also works very well with frozen peas. The original recipe appears in Herbs in the Kitchen by Susan Belsinger and Carolyn Dille (Interweave Press, 1991).

1-1⁄2 lb. fresh peas, shelled, or about 1 lb. frozen
1⁄4 cup chopped spearmint leaves
2 shallots or 1 leek, finely diced (about 1⁄3 cup)
2 Tbs. unsalted butter
1-1⁄2 cups milk or half-and-half
Salt
Freshly ground white pepper

Put the peas and chopped mint in a pan and barely cover them with water. Cover the pan and bring to a boil. Lower the heat and simmer until the peas are just tender, about 5 minutes; frozen peas will take a little less time.

Sauté the shallots in the butter in a small pan, over moderate heat, until they are soft and golden, 3 to 4 minutes.

Purée the peas and shallots together. Return them to the pan and add the milk or half-and-half, and salt and pepper to taste. If you want a completely smooth soup, pour it through a strainer. Heat over low heat until the soup is very hot, but do not allow it to boil.

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