Fresh Pea Soup with Mint

comments (5) March 2nd, 2009

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cookinwithherbs susan belsinger, contributor
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Click To Enlarge Photo: André Baranowski

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
Freshly ground white pepper

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).

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.

posted in: herbs, peas, mint, soup

Comments (5)

barryedric writes: Good :-)
Posted: 10:38 am on July 1st
braidycoutney writes: fantastic
Posted: 7:27 am on May 26th
darrylchad writes: lovely recipe
Posted: 4:48 am on May 12th
johnludvig writes: awesome :-P
Posted: 7:59 am on March 18th
micktyler writes: love the mint :-)
Posted: 2:18 am on March 17th
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