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Chilled Pea soup with Mint

Recipe Date:
June 23, 2017
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 tbsps unsalted butter
  • 2 shallots, minced
  • 3 cups chicken broth
  • 3 cups shelled English peas (or frozen)
  • 1/2 cup fresh chopped mint
  • 1 tbsp sour cream, greek yogurt or creme fraiche
  • grated zest of 1 lemon
  • Olio D'Natalia for drizzling
Directions

In a large, heavy pot over medium-high heat, melt the butter. Add the shallots and cook until they are soft and fragrant. I sprinkle Kosher salt over them. Cook them for about 5 minutes. Add the broth and bring to a boil. Add the peas (set a few aside for garnish) and cook until they are tender, about 5 minutes. Stir in the chopped mint. Remove from the heat and let cool. 

Working in batches, puree the soup in a blender or food processor. Return to the pot and stir in the sour cream, yogur or creme fraiche. Remove from heat stir in the lemon zest. Season with salt & pepper. I allow it to cool to room temperatur before I set it in the refrigerator to chill completely - a few hours or overnight. 

When you serve the soup, drizzle about a teaspoon of Olio D'Natalia over the top to make this soup "souper" luscious! 

Pair with Fritz 2014 Reserve Chardonnay - this soup & wine are "mint" to be together. 

XO, Natalia