Name: Summer Pea Soup
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1 1/2 tablespoons unsalted butter -; 1 large shallot, minced (about 3 tablespoons) -; 2 cups low sodium chicken broth or vegetable broth (for vegetarian option) -; 2 sprigs of mint, about 6 inches in total stem length -; 1 pound of frozen petite peas -; 1/4 cup heavy cream -; Kosher salt and freshly ground pepper to taste -; Crème fraîche , for garnish (can substitute sour cream diluted with cream) -; Fresh mint sprigs for garnish -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Summer Pea Soup

1. 1 1/2 tablespoons unsalted butter -

2. 1 large shallot, minced (about 3 tablespoons) -

3. 2 cups low sodium chicken broth or vegetable broth (for vegetarian option) -

4. 2 sprigs of mint, about 6 inches in total stem length -

5. 1 pound of frozen petite peas -

6. 1/4 cup heavy cream -

7. Kosher salt and freshly ground pepper to taste -

8. Crème fraîche , for garnish (can substitute sour cream diluted with cream) -

9. Fresh mint sprigs for garnish -

How to cook deliciously - Summer Pea Soup

1. Stage

Cook the shallots in butter: In a medium saucepan (2 1/2 to 3 quart) melt the butter on medium heat. Add shallots and cook until softened, but not browned, a couple minutes.

2. Stage

Add broth and mint, then peas: Add the broth and mint sprigs to the shallots, increase the heat and bring to a boil. Add the frozen peas and salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, 3 to 5 minutes.

3. Stage

Discard the mint and purée the soup: in a blender until completely smooth.

4. Stage

Blend in the cream: Taste and correct seasoning. Reheat to serve warm, or chill to serve cold. Serve garnished with crème fraîche and mint sprigs. Did you love the recipe? Give us some stars and leave a comment below!