Pea Soup with Mint

Martha Bernstein recipe

Serves: 4 to 6
 
3 tablespoons unsalted butter
1 medium onion, chopped
4 cups low-sodium vegetable broth, divided
6 cups fresh shelled peas (from about 6 lbs in pods) or frozen and thawed
¼ cup fresh flat leaf parsley
¼ cup fresh mint leaves
Kosher salt and freshly ground pepper to taste
¼ cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Chopped fresh chives
 

1. Melt butter over medium heat in a large heavy pot.
2. Add the onion and cook, stirring often, until softened but not brown, about 6 to 8 minutes.
3. Add 2 cups of broth, mix well and bring to a boil.
4. Add the peas and reduce to a gentle simmer.
5. Cook until tender, about 5 minutes for fresh peas or 2 minutes for frozen.
6. Remove the pot from the heat.  Add the parsley, mint and the remaining 2 cups of broth and mix well.
7. Puree the soup in a blender or with an immersion blender until smooth.  If the soup is too thick, add additional broth or water.
8. Season the soup to taste with salt and pepper.
9. Whisk the crème fraîche and the heavy cream together in a small bowl.
10. Ladle the warm soup into serving bowls, sprinkle each with chives and top with a dollop of the crème fraîche and cream mixture.