Pea Soup with Mint
Gourmet Soups, Stews, & Bisques
This fresh, bright green soup is delicious chilled or warm. Serve it with a swirl of sour cream and garnish it with a mint leaf.
2 tablespoons unsalted butter
3 shallots, minced
1/3 cup (packed) fresh mint leaves, plus additional for garnish
3 1/2 cups fresh or frozen peas
1/2 cup heavy whipping cream
Salt and ground black pepper
2 tablespoon sour cream or creme fraiche mixed with 2 teaspoons water
Melt the butter in a soup pot over medium-low heat. Add the shallots and the mint leaves and sauté until the shallots are soft and translucent, about 5 minutes.
Add the diluted Fond de Poulet Gold® and the peas and bring the mixture to a boil over medium heat. Lower the heat slightly, add the cream, and simmer for 15 minutes.
Purée the soup in batches in a blender until it's very smooth, then return it to the pot. Season to taste with salt and pepper. (If you want to serve the soup chilled, transfer it to a container with a cover and chill until cold, about 4 hours or overnight.)
Serve the soup with the sour cream mixture drizzled over the top, garnished with a mint leaf.