Chilled Pea and Mint Soup is a delightful summer dish that captures the essence of fresh garden produce. This vibrant green soup is not only visually stunning but also bursting with flavor, thanks to the sweet, tender peas and refreshing mint.
Ingredients
Scale:
4 cups fresh peas (shelled, about 2 pounds in pods)
1 cup fresh mint leaves, loosely packed
1/2 medium onion, finely chopped
1 garlic clove, minced
4 cups vegetable broth (preferably low-sodium)
1 cup heavy cream or coconut cream (for a vegan option)
Salt and black pepper to taste
1 tablespoon olive oil (optional)
Instructions
Prepare the Peas: If using fresh peas, shell them from the pods and rinse under cold water to remove any dirt. Set aside.
Sauté Aromatics: In a medium saucepan over medium heat, add olive oil (if using). Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and sauté for another minute until fragrant.
Add Peas and Broth: Stir in the fresh peas, followed by the vegetable broth. Bring the mixture to a gentle boil, then reduce to a simmer. Cook for about 5-7 minutes, or until the peas are tender but still bright green.
Blend the Soup: Remove the pot from heat and allow the soup to cool for a few minutes. Add the mint leaves to the pot, then transfer the contents to a blender. Blend until smooth and creamy, about 1-2 minutes.
Incorporate Cream: Return the blended soup to the pot, stir in the heavy cream or coconut cream, and season with salt and black pepper to taste. Adjust the seasoning as needed.
Chill the Soup: Allow the soup to cool to room temperature, then cover and refrigerate for at least 2 hours.
Serve: Once chilled, give the soup a good stir before serving. Ladle into bowls, garnishing with additional mint leaves or a drizzle of cream if desired.
