Pea Soup with Mint

Rated 5 stars by 1 users

Servings

4-6

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
1 1/2 ounces Veggie-Stock Gold® (or Fond de Poulet Gold®) dissolved in 4 cups hot water
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.

Filed in: & Bisques, Degree of Difficulty, Dietary Lifestyle, Easy Family Recipes, Elegant In-Home Dining, Everyday Meals, Gluten-Free, Gourmet Soups, How I Want to Cook, Mint, Our Family Recipes, Pea, Pea Soup, Recipes by Category, Recipes by Product, Soup, Stews, Vegan / Vegetarian, Vegetable-Based Recipes, What's For Dinner?