Recipe
Minted Pea Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 1 teaspoon Essence
- 1/2 teaspoon salt
- 1 quart chicken stock
- 4 cups freshly shelled peas
- 1/2 cup heavy cream
- 1/4 cup chopped fresh mint
Directions
- f}k fHheavy saucepan, melt the butter over medium-high heat. Add the onion, Essence and salt, and sauté until soft, about 5 minutes. Add the chicken stock and peas and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the peas are tender, about 5 - 10 minutes.
- Remove from the heat and puree with a hand-held immersion blender (or puree in batches in a food processor).
- Stir in the cream and mint, and serve warm with toasted pita bread triangles.
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