Minted Pea Soup

Minted Pea Soup

8 Servings 15 min Cook

Macros/Serving: 235 Calories

Ingredients

1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
7 Cup Peas
1 Small Onions
2 Tbsp Butter
5 Cup Chicken Broth
1 Cup Spearmint

Directions

Finely chop onion.

In a 4-quart heavy saucepan cook onion in butter with salt to taste over moderately low heat, stirring occasionally, until softened.

Add peas and 3 cups stock and simmer, uncovered, until peas are tender, 5 to 7 minutes.

Stir in mint and remaining 2 cups stock and remove pan from heat.

In a blender purée soup in batches until very smooth (use caution when blending hot liquids), forcing each batch through a sieve into a large bowl.

(Discard solids in sieve between batches.

) Whisk in cream (or cream-yogurt mixture) and salt and pepper to taste.

If serving soup cold, chill, covered.

If serving soup hot, reheat but do not let boil.

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