Name: Chilled Pea Soup with Mint
Yield: 6
Ingredients: 1 tbsp. unsalted butter -; 1 small yellow onion -; 5 c. low-sodium chicken broth -; 6 c. frozen peas -; Salt and pepper -; 1 c. lightly packed mint leaves -; 1/2 c. heavy cream or plain Greek yogurt (optional) -

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Ingredients for - Chilled Pea Soup with Mint

1. 1 tbsp. unsalted butter -

2. 1 small yellow onion -

3. 5 c. low-sodium chicken broth -

4. 6 c. frozen peas -

5. Salt and pepper -

6. 1 c. lightly packed mint leaves -

7. 1/2 c. heavy cream or plain Greek yogurt (optional) -

How to cook deliciously - Chilled Pea Soup with Mint

1. Stage

In a large pot, heat butter over medium-low heat. Add onions and cook, stirring often, until softened, about 8 minutes. Add broth, raise heat to high, and bring to a boil. Add peas, season with salt and pepper, and stir. Cover pot, bring broth back to a boil, and cook only until peas are thawed (overcooking will dull color), 2 to 3 minutes. Stir in mint.

2. Stage

Working in batches, process soup in blender until smooth and pass through a strainer set over a large bowl, pushing on solids with a ladle until all of liquid is extracted. Discard solids. (It’s not necessary to strain soup, but doing so gives it a silkier texture.)

3. Stage

Refrigerate until cold, stirring occasionally so that it chills evenly and doesn’t discolor in places. If soup is too thick after it chills, thin it with a little broth or water. Check seasonings, then serve drizzled with heavy cream or dolloped with yogurt, if you like. The soup will keep, covered in refrigerator, for about 2 days. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.