While it’s still pretty chilly here in New York, according to my calendar it is in fact spring. Peas and mint are a classic springtime combination. Why, just the other day I saw good ‘ol Trader Joe’s pawning off a package of minted peas in butter sauce right next to my fave shelled edamame. If TJ’s freezes it, you KNOW it’s a keeper.
This minted pureed pea soup is really delicious and is just a smidge more labor-intensive than boiling water. Creamy (yet creamless), this soup makes an easy spring starter or light lunch. Dust off your blender for this one!
Fresh Pea Soup with Mint
- 2 tsp. butter or canola oil
- 1/2 large yellow onion, small dice
- 1 scallion (green onion), thinly sliced (plus more for garnish)
- 2 cups low-sodium vegetable or chicken broth
- 2 1/2 cups freshly shelled peas OR 1 10-ounce package frozen peas
- 1/3 cup mint, chopped
- 1/2 lemon, juice only
- Salt and pepper, to taste
- Heat the butter in a medium saucepan, add the onion and scallion and cook over medium-low heat until soft and translucent, about 5-10 minutes.
- Add chicken or vegetable stock, increase heat and bring to a boil.
- Add peas and cook until tender (3-5 minutes for fresh or 3 minutes for frozen)
- Turn off heat, add mint. Puree in batches in a blender or use an immersion blender. Blend for about 4 minutes until soup reaches a smooth consistency. Add a bit of stock or water if necessary to reach desired consistency. Return to stove and bring back to a simmer for 2-3 minutes. Add lemon juice and season with salt and pepper.
- Garnish with sliced scallions and a sprig of mint.