Minted pea soup
Just six ingredients is all it takes to create this classic soup that’s delicious served warm or chilled—and it is ready in just 15 minutes. An important step is cooking the peas until they are tender but still bright green to avoid the stereotypical army green soup that can so often come to mind. The addition of fresh mint keeps this soup looking and tasting bright. You can use fresh peas if you like. To yield four cups, you’ll need 4 pounds of peas in the pod. For a smoother soup, use the blender; a food processor will yield a slightly coarser puree.
Frozen green peas
4 cup(s), fresh or frozen
Reduced-sodium chicken broth
¼ cup(s), chopped, fresh
Light sour cream
- In a large saucepan, combine the peas and broth; bring to a boil. Reduce the heat and simmer, covered, until the peas are tender but still bright green, about 5 minutes.
- Transfer to a blender or food processor and puree. Transfer to a bowl, stir in the white pepper and salt, and refrigerate, tightly covered, at least 2 hours.
- Stir in the chopped mint. Serve, garnished with the sour cream and a sprig of mint.