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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