Chilled Pea and Mint Soup
There is nothing like a cool yet nourishing summer soup to refresh from the wilting summer heat. The creaminess of the soup is surprising, given there is no dairy or diary substitute.
Makes
Serving size
Ingredients
2 tablespoons butter
1 medium (110 grams) onion, chopped
2 cups vegetable broth, low sodium
2 cups water
2 pounds green peas, frozen
¼ cup mint leaves, fresh
¼ cup parsley, fresh
1 teaspoon lime juice, fresh
½ teaspoon cayenne (optional)
Mint leaves or edible flower petals for garnish (optional)
Special Equipment:
Stand or immersion blender
Instructions
- Melt butter in a large saucepan or Dutch oven over low heat.
- Add the onions and cook until softened, about 7 minutes.
- Combine the vegetable stock and water in a medium saucepan.
- Stir in half of the stock/water mixture into the large saucepan with the softened onions. Increase heat and bring to boil.
- Add peas and bring to boil for 1 minute.
- Remove from heat.
- Add remaining stock/water mixture along with the mint, parsley and cayenne.
- Puree with an immersion blender in the pot until smooth or transfer in batches into a blender until very smooth.
- Season with lime juice.
- Cool and refrigerate until chilled.
- Serve in cups or bowls with mint leaves or edible flower petals (nasturtium) for garnish.
Cooking Tip
This recipe also makes a great summer ‘shot’ as a pre-dinner appetizer in tiny glasses or goblets half full meant to be drunk – no spoon!
Recipe Contributed by FamilyCook Productions
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