
Green Pea and Mint Soup
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What you need:
- 4 tablespoons butter
- 4 green onions, chopped
- 1 pound frozen or fresh green peas
- 2 ½ cups vegetable broth or stock
- 3 tablespoons chopped fresh mint leaves
- 2 ½ cups milk
- salt and freshly ground black pepper to taste
- 1 pinch white sugar (Optional)
- ½ cup light whipping cream
- 2 sprigs fresh mint leaves for garnish
- Water
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How to do it:
- Melt the butter in a large saucepan or Dutch oven over low heat. Add the chopped spring onions and cook gently until softened, but not browned.
- Stir in the peas (fresh or frozen), vegetable stock, 3 tablespoons of chopped mint, and a splash of water if you’d like a thinner consistency.
- Bring to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes. (If using frozen peas, 15 minutes is enough.)
- Use a slotted spoon to remove about 3 tablespoons of peas for garnish.
- Transfer the soup to a blender or food processor, add the milk, and purée until smooth. If it’s too thick, stir in a bit more water.
- Season with salt, pepper, and a pinch of sugar, if desired. Let the soup cool to room temperature, then refrigerate until chilled.
- Ladle the soup into 4 bowls, swirl in 1 tablespoon of light cream per bowl, and top with the reserved peas and a sprig of mint. Enjoy!
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