Fresh pea soup with mint
1
Points®
Total time: 34 min • Prep: 14 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
This vivid green soup is so pretty in the bowl, it's almost too beautiful to sip. But dip that spoon in and discover a great way to serve fresh spring peas. Delicious hot or cold, this soup can actually be made with fresh peas or frozen baby peas, whichever you have on hand. If you use frozen peas, be sure to cut down their boiling time to keep their bright color. Garnish the soup with pea tendrils and some fresh mint leaves. Substituting tarragon for the mint in the recipe will give the soup a sweeter, slightly licorice flavor. Vegetarians will want to swap out the chicken broth, of course, and the buttermilk could be replaced with plain nonfat Greek yogurt if you prefer.
Ingredients
Cooking spray
4 spray(s)
Unsalted butter
½ Tbsp
Uncooked leeks
1 cup(s), white part only, finely chopped
Chicken broth
3 cup(s)
Uncooked green peas
5 cup(s), fresh, shelled or 20 oz frozen baby peas
Peppermint leaves
⅓ cup(s), fresh, or to taste
Table salt
½ tsp, or more to taste
Black pepper
¼ tsp, freshly ground, or more to taste
1% low fat buttermilk
½ cup(s)
Instructions
1
Coat a large heavy pot with cooking spray and set over medium-low heat; melt butter in pot.
2
Add leeks; cook, stirring occasionally, until transparent, about 7 to 10 minutes.
3
Stir in broth, increase heat to high and bring to a boil. Stir in peas; cook until peas are tender crisp, about 3 minutes for frozen peas and 5 to 6 minutes for fresh peas.
4
Remove pan from heat; stir in mint, salt and pepper. Puree soup in pot using an immersion blender (or in small batches using your blender or food processor); stir in milk. Serve warm or chilled.
5
Serving size: 1 cup
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