Fresh Pea And Mint Soup
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
44
Spice
58
Sweetness
50
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Olive Oil1.666667 cups
Shallot (chopped about 6 very large)Directions:
1
Heat oil in heavy large pot over medium heat
2
Add shallots and garlic
3
Sauté until tender, about 7 minutes
4
Add peas and stir 1 minute
5
Add 5 1/2 cups broth and bring to simmer
6
Cook until peas are very tender, about 8 minutes
7
Cool 15 minutes
8
Puree soup and 1/4 cup chopped mint in batches in blender until smooth
9
Return to same pot; thin with more broth by 1/4 cupfuls, if desired
10
DO AHEAD: Can be made 1 day ahead
11
Cool, cover, and chill
12
Rewarm soup over medium-low heat
13
Season to taste with salt and pepper
14
Ladle into bowls; garnish with additional mint
15
Heat oil in heavy large pot over medium heat
16
Add shallots and garlic
17
Sauté until tender, about 7 minutes
18
Add peas and stir 1 minute
19
Add 5 1/2 cups broth and bring to simmer
20
Cook until peas are very tender, about 8 minutes
21
Cool 15 minutes
22
Puree soup and 1/4 cup chopped mint in batches in blender until smooth
23
Return to same pot; thin with more broth by 1/4 cupfuls, if desired
24
DO AHEAD: Can be made 1 day ahead
25
Cool, cover, and chill
26
Rewarm soup over medium-low heat
27
Season to taste with salt and pepper
28
Ladle into bowls; garnish with additional mint
29
What to drink: A bottle of bubbly is the perfect way to begin this special meal
30
It's also a great pairing for the soup
31
We like the crisp acidity and long finish of the Champagne Henriot NV Brut Souverain ($35, France)
32
A bottle of bubbly is the perfect way to begin this special meal
33
It's also a great pairing for the soup
34
We like the crisp acidity and long finish of the Champagne Henriot NV Brut Souverain ($35, France)