Green Pea and Mint Soup

This refreshing cold soup is a celebration of spring vegetables with a generous amount of green peas and fresh mint. It is very simple to make, and it looks beautiful when served.

Green Pea And Mint Soup Ingredients

• 4 tablespoons butter

• 4 green onions, chopped

• 1 pound frozen or fresh green peas

• 2? cups vegetable broth or stock

• 3 tablespoons chopped fresh mint leaves

• 2? cups milk

• salt and freshly ground black pepper to taste

• 1 pinch white sugar

• cup light whipping cream

• 2 sprigs fresh mint leaves for garnish

How to Make Green Pea And Mint Soup

1. Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.

2. Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.

3. Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

Green Pea And Mint Soup Nutritions

• Calories: 290.8 calories

• Carbohydrate: 27.3 g

• Cholesterol: 42.7 mg

• Fat: 15.3 g

• Fiber: 5.8 g

• Protein: 12 g

• SaturatedFat: 9.3 g

• ServingSize:

• Sodium: 706.7 mg

• Sugar: 15.7 g

• TransFat:

• UnsaturatedFat:

Green Pea And Mint Soup Reviews

• The soup was somewhat thin, but very refreshing with a minty flavor. Instead of the whipping cream, I put a dollop of fat-free sour cream on top. Ill make this again, but will half the milk and broth. Very easy

• We made a double batch of this soup for an appetizer for my parents-in-law and grandparents-in-law, and uncle. Everybody loved it and asked for the recipe.

• This was certainly inexpensive and easy to make but I found the mint flavour overpowering. I served it hot with warm crusty rolls. Maybe when its cool it tastes different? Not sure if I will try again.

• 105 in Amarillo yesterday and this soup was perfect paired with a chilled garden vegetable sandwich prepared on hearty dark pumperknickel. Though I have no sweet tooth, I recommend a bit more sugar or even mint jelly in lieu.

• Minor changes, will make it again

• Cool and refreshing, but a little thin. Maybe next time 1c of heavy cream instead of 2.5c milk? I was missing some "body".