Minty Pea Soup



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Serves
6
Minty Pea Soup

Delicious warm or chilled, this minty pea soup is a summertime staple!


Ingredients


  • 3 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 4 cups low-sodium vegetable broth, divided
  • 6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh mint leaves
  • Kosher salt, freshly ground pepper
  • 1/4 cup crème fraîche or sour cream
  • 2 tablespoons heavy cream or water
  • Chopped fresh chives (for serving)

Directions



  1. Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.

  2. Remove pot from heat. Add parsley, mint, and the remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if the soup is too thick, until smooth. Season soup with salt and pepper.

  3. Whisk crème fraîche and cream in a small bowl to blend. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over. 


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