Ingredients

 
  • 2 TABLESPOONS (1∕4 STICK) UNSALTED BUTTER
  • 1 SMALL SWEET ONION, CHOPPED
  • TWO 10-OUNCE PACKAGES FROZEN PEAS
  • 1 QUART LOW-SODIUM CHICKEN BROTH
  • 1∕2 CUP MINCED FRESH MINT
  • 1 TEASPOON GRATED LEMON ZEST
  • 1 TEASPOON KOSHER SALT
  • 1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 1∕2 CUP HEAVY CREAM
  • PLAIN YOGURT AND MINT LEAVES, FOR GARNISH
  • 2 TABLESPOONS (1∕4 STICK) UNSALTED BUTTER
  • 1 SMALL SWEET ONION, CHOPPED
  • TWO 10-OUNCE PACKAGES FROZEN PEAS
  • 1 QUART LOW-SODIUM CHICKEN BROTH
  • 1∕2 CUP MINCED FRESH MINT
  • 1 TEASPOON GRATED LEMON ZEST
  • 1 TEASPOON KOSHER SALT
  • 1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 1∕2 CUP HEAVY CREAM
  • PLAIN YOGURT AND MINT LEAVES, FOR GARNISH
 

Time:

  • PREP TIME: 10 MINUTES
  • COOK TIME: 50 MINUTES

 

Serves: 6 SERVINGS (ABOUT 6 1∕2 CUPS)

Minted Pea Soup

minted_pea_soup-large

In a stockpot over medium heat, melt the butter. Add the onions and sauté until translucent, about 10 minutes. Add the peas, broth, and mint. Bring to a boil, then reduce the heat to a simmer. Cover and cook 20 minutes. Stir in the lemon zest, salt, and pepper, cover, and cook an additional 10 minutes.

Transfer in batches to a blender (or use an immersion blender) and puree until smooth.

Return to the pot and stir in the heavy cream. Cook on low for 10 minutes.

Serve garnished with a dollop of yogurt and a small mint leaf.