Minted Sweet Pea Soup

by Laura Donnelly — April 12, 2007

Having to shell 4 cups of fresh peas just to make a soup may sound extravagant; that's why it's sometimes easier (and just as nutritious) to use frozen baby peas. You can substitute other herbs for the mint, such as tarragon or chervil or chives.

Serves 6

3 Tablespoons butter or olive oil
1 medium -sized onion, chopped
3 Tablespoons flour
6 cups chicken or vegetable stock
4 cups shelled peas (about 4 pounds fresh unshelled)
1/2 cup crème fraîche or yogurt
salt and white pepper
3 Tablespoons fresh mint, finely minced

1. In large heavy soup pot, sauté onion until soft but not browned, about 8 minutes. Add flour and cook a few minutes more, until lightly browned. Add stock, whisk until blended then bring to boil.

2. Add 3 cups of the peas, reduce heat, and simmer, partially covered for about 15 minutes, or until peas are very tender. In a separate small pot, cook last cup of peas in boiling salted water for about 5-10 minutes, or until just tender.

3. Strain soup and return broth to pot. Purée vegetables in food processor, then return to broth in pot.

4. Whisk in crème fraîche or yogurt. Just before serving, stir in extra cup of peas and minced mint leaves.