Minted Pea Soup
1 tablespoon olive oil
2 tablespoons butter
1 medium red onion, finely chopped
1 garlic clove, minced
5 cups peas, shelled (fresh or frozen)
1 cup mint leaves, roughly chopped
1 liter vegetable stock
Sea salt and ground pepper, to taste
In large, deep skillet or Dutch oven, heat the oil and butter over medium heat. Add onions and cook till browned and tender, about 10 minutes. Add garlic and cook for an additional 3 minutes.
Add in the peas, mint and 3/4 of the vegetable stock, stirring until well combined. Cover with lid and let cook on a medium boil for about 10 minutes. If you’d like more texture, rather than just a puree, reserve about 1 cup of the peas for addition towards the end.
If the soup is deep enough, use a stick mixture to puree in the skillet or Dutch oven. Otherwise, pour the soup into a blender, such as a Vitamix, or a food processor and blend until it is a thick puree.
Pour the soup back into the pan, add the remaining vegetable stock and cook for an additional 5 minutes. Note, if you have reserved peas, add them along with the stock.
Serve warm with grated cheese, minced fresh herbs and/or additional cracked pepper on top. Can also be served cold for an even more chilling effect.
Originally published in “Your Soup Needs Coolin‘”