Ingredients
Method
- Heat olive oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring, until soft, about 10 minutes. Stir in the garlic and cook for 30 seconds.
- Stir in 3 3/4 cups of peas, the mint, and 2 3/4 cups of stock. Cover and simmer for 10 minutes until the peas are soft.
- Carefully blend the soup until smooth and return it to the pan.
- Add the remaining 1 1/4 cups of peas and 3/4 cup of stock. Simmer for 5 minutes until the peas are cooked, then season with salt and pepper.
- Place Parmesan in serving bowls, pour the soup over it, and finish with a drizzle of olive oil.
Nutrition
Notes
Pea Selection: I almost always use frozen peas for this because they are flash frozen at their peak and usually taste much sweeter than the fresh ones I find at the market.
Blending Safety: When you move the hot liquid to a blender, please remember to only fill it halfway: I once had a messy kitchen disaster when the steam pressure blew the lid off a full jar.
The Cheese Trick: Placing the Parmesan at the bottom of the bowl before pouring the soup is a technique I love because it creates these wonderful, melty surprises as you eat.
Texture Balance:
I really recommend keeping those whole peas for the final step rather than blending everything: the contrast between the smooth base and the firm peas makes every spoonful more interesting.
Mint Control: If you are worried about the mint being too overbearing, you can start with a smaller amount: I find that the strength of fresh mint can vary wildly depending on how much sun the plant got.
Storage Tip: This soup stays delicious in the fridge for about three days, but I suggest reheating it gently on the stove so you do not lose that beautiful, bright green color.
Stock Choice: I prefer using a light vegetable stock for this recipe so that the delicate flavor of the mint and peas can really shine through without being overshadowed.