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Categories: Appetizers, Main courses, Quick and easy, Soups

Minted sweet pea soup

Real mint smells like spring and tastes like summer. But that's real mint. It's worlds away from the green jelly in the jar, the assertive flavoring in the chocolate ice cream, the off taste in the bottled iced tea. And ... Read more

Total time: 40 minutes | Serves 6
Note: The soup can also be served chilled.
  • 2 (10-ounce) packages frozen baby peas
  • 2 tablespoons unsalted butter
  • 6 green onions, white parts only, trimmed and thinly sliced
  • Dash coarse salt
  • 1 small head bibb lettuce, leaves washed well, tough ends removed
  • 2 cups chicken or vegetable stock
  • 1 bunch fresh mint, stemmed and washed well
  • 1/2 cup heavy whipping cream
  • White pepper
  • Small pea shoots, for garnish

Step 1Cook the peas according to the package directions, drain and set aside.

Step 2Melt the butter in a soup pot over medium-low heat. Add the green onions and salt and cook, stirring, until just softened, 3 minutes. Add the lettuce and 1/2 cup water, cover and cook over very low heat until very soft, 5 to 7 minutes. Add the stock and 1 cup of water and bring to a boil. Reduce the heat and simmer 5 minutes.

Step 3Working in batches, transfer the lettuce mixture, peas and mint to the blender and process until smooth. Transfer to a clean pot and add the cream. Simmer 5 minutes. Season with more salt if needed and white pepper to taste. Ladle into bowls and garnish with pea shoots.

Each serving:
193 calories; 372 mg. sodium; 38 mg. cholesterol; 12 grams fat; 7 grams saturated fat; 17 grams carbohydrates; 6 grams protein; 6 grams fiber.
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