FOOD + ENTERTAINING
MINTY PEA SOUP
Serves 6
3 tablespoons unsalted butter 1 medium onion, chopped
4 cups low-sodium vegetable broth, divided
6 cups shelled fresh peas( from about 6 pounds pods) or frozen peas, thawed
¼ cup fresh flat-leaf parsley leaves ¼ cup fresh mint leaves Kosher salt, freshly ground pepper ¼ cup crème fraîche or sour cream 2 tablespoons heavy cream or water Chopped fresh chives( for serving) stirring often, until softened but not browned, 6 – 8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat and simmer gently until tender( about 5 minutes for fresh peas, about 2 minutes for frozen).
Remove pot from heat. Add parsley, mint, and remaining 2 cups of broth to pot. Purée soup in a blender or with an immersion blender until smooth, thinning with water if soup is too thick. Season soup with salt and pepper.
Whisk crème fraîche and cream in a small bowl to blend. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over.
Melt butter in a large heavy pot over medium heat. Add onion and cook,
Recipe from Bon Appétit, April 2013
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