Ingredients
Method
- Melt butter in a large pot over medium heat. Add chopped onion and cook for 5 minutes until softened, then stir in garlic and cook for 1 minute until fragrant.
- Add fresh peas and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 10 minutes until peas are tender.
- Remove the pot from heat and stir in fresh mint leaves.
- Puree the soup until smooth using an immersion blender in the pot or a stand blender in batches.
- Season generously with salt and pepper. Thin the soup with additional broth or water if necessary to reach the desired consistency.
- Ladle the soup into bowls and garnish with a swirl of cream or a dollop of yogurt before serving.
Nutrition
Notes
Ingredient Quality: I always try to shell my peas right before cooking because their natural sugars start turning to starch the moment they leave the pod.
Texture Secret: For the smoothest texture possible, I like to pour the blended soup through a fine strainer to catch any stubborn bits of skin.
Cooking Technique: I've discovered that overcooking is the enemy of that bright green hue, so I pull the pot off the heat the second the peas feel tender to the bite.
Creamy Variations: When I want a lighter version, I swap the heavy cream for a dollop of Greek yogurt which adds a lovely tang that cuts through the sweetness of the peas.
Make-
Ahead Strategy: I often make a double batch and freeze half in airtight containers, but I always wait to add the fresh mint until I'm reheating it to keep the herb flavor crisp.
Visual Finish: I love to finish each bowl with a few reserved whole peas and a tiny drizzle of extra virgin olive oil for a professional look.
Blender Safety: If you're using a stand blender, I've learned to only fill it halfway and hold the lid down with a kitchen towel to prevent the steam from causing a messy overflow.