Ingredients Jump to Instructions ↓

  1. 4 tablespoons butter

  2. 4 green onions, chopped

  3. 1 pound frozen or fresh green peas

  4. 2 1/2 cups vegetable broth or stock

  5. 3 tablespoons chopped fresh mint leaves

  6. 2 1/2 cups milk

  7. salt and freshly ground black pepper to taste

  8. 1 pinch white sugar

  9. 1/2 cup light whipping cream

  10. 2 sprigs fresh mint leaves for garnish

Instructions Jump to Ingredients ↑

  1. Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.

  2. Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.

  3. Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.


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