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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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In this pretty soup, sweet fresh peas are enhanced with a bit of mint. Ingredients:
2 tablespoons olive oil |
1 2/3 cups chopped shallots (about 6 very large) |
2 garlic cloves, minced |
8 cups shelled fresh peas (from about 5 pounds peas in pods) or two 16-ounce bags frozen petite peas, unthawed |
5 1/2 cups (or more) low-salt chicken broth (preferably organic) |
1/4 cup chopped fresh mint plus additional for garnish |
Directions:
1. Heat oil in heavy large pot over medium heat. Add shallots and garlic. Sauté until tender, about 7 minutes. Add peas and stir 1 minute. Add 5 1/2 cups broth and bring to simmer. Cook until peas are very tender, about 8 minutes. Cool 15 minutes. Puree soup and 1/4 cup chopped mint in batches in blender until smooth. Return to same pot; thin with more broth by 1/4 cupfuls, if desired. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
2. Rewarm soup over medium-low heat. Season to taste with salt and pepper. Ladle into bowls; garnish with additional mint.
3. What to drink: A bottle of bubbly is the perfect way to begin this special meal. It's also a great pairing for the soup. We like the crisp acidity and long finish of the Champagne Henriot NV Brut Souverain ($35, France).
4. Per serving: 132.4 kcal calories, 21.1 % calories from fat, 3.1 g fat, 0.7 g saturated fat, 2.8 mg cholesterol, 17.8 g carbohydrates, 4.2 g dietary fiber, 6.2 g total sugars, 13.6 g net carbohydrates, 7.1 g protein Nutritional analysis provided by Bon Appétit
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