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Gallery Minted Pea Soup Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 teaspoons olive oil 4 shallots, sliced 1/2 pound waxy potatoes, peeled and cut into 1-inch pieces 2 cups chicken stock, preferably homemade 1 10-ounce package frozen peas 6 ounces snow peas, trimmed and cut in half crosswise 1/2 cup fresh mint leaves, loosely packed Salt and freshly ground pepper 2 slices white bread, cut into 1/2-inch cubes and toasted until golden brown, for croutons 1/4 cup pea shoots (optional)
Gallery Minted Pea Soup
Recipe Summary Servings: 4
Gallery
Minted Pea Soup
Minted Pea Soup
Minted Pea Soup
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 teaspoons olive oil 4 shallots, sliced 1/2 pound waxy potatoes, peeled and cut into 1-inch pieces 2 cups chicken stock, preferably homemade 1 10-ounce package frozen peas 6 ounces snow peas, trimmed and cut in half crosswise 1/2 cup fresh mint leaves, loosely packed Salt and freshly ground pepper 2 slices white bread, cut into 1/2-inch cubes and toasted until golden brown, for croutons 1/4 cup pea shoots (optional)
Directions
In a medium saucepan, heat oil over medium heat. Add shallots and saute for 2 minutes. Add potatoes and chicken stock; bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender. Add frozen peas and snow peas; simmer for 3 more minutes, or until just tender and still bright green. Stir in mint leaves.
Remove pan from heat and allow to cool slightly. Puree in small batches in a blender or food processor until smooth. Return to saucepan and heat through. Season with salt and pepper, ladle into bowls, and sprinkle with croutons and pea shoots if desired.
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Add Rating & Review
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All Reviews for Minted Pea Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Minted Pea Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
