Fresh Pea Soup with Mint
Ingredients
- 5 cups fresh or frozen green peas if frozen, 5 cups = 24 ounce bag
- 4 large green onions finely chopped (white and green parts)
- 1 large onion finely chopped
- 2 stalks celery finely chopped
- 5 cups of broth*
- 1/2 cup chopped fresh mint
- Salt and pepper to taste
- * I use Better than Bouillon, broth, vegetable, to make my broth. Because it is so salty, I use 3-4 teaspoons to the 5 cups of water for this recipe. You might find that you do not have to add any additional salt.
Instructions
- Take the peas out of freezer and allow to rest in the sink to thaw some.
- Use two Tablespoons of water or broth to sauté scallions, onion, and celery in a large pot over low heat. Cover and cook for 30 minutes over low heat, checking to be sure the vegetables are not sticking to the bottom of the pan. If necessary, add more water or broth, a Tablespoon at a time.
- Add 5 cups of broth, bring just to a boil, then turn the heat down and simmer for 30 minutes more.
- Turn off the heat and allow the broth mixture to cool slightly, then add the peas and mix well. Taste a couple of peas to be sure they are completely thawed and warmed through.
- Add the mint, cover and cool down.
- Puree the soup in the blender in batches, being sure to remove the plastic insert in the lid to allow any hot steam to escape (I cover the opening with a kitchen towel to keep it from splashing).
- If serving the soup immediately, place back in the cooking pot and warm it gently. If not serving the soup immediately, chill in refrigerator.
Notes
This soup is delicious served hot or chilled and is a beautiful bright green!
