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Cream of Pea Soup with Mint PDF Print E-mail



5        Cups of shelled fresh peas

10      Tablespoons of unsalted butter

1        Small potato

2        Sprigs of fresh mint

1        Peeled and diced onion

1        Quart of chicken stock

2        Cups of heavy whipping cream

Salt and pepper to taste





(1)      Blanche the peas in boiling salted water, with a touch of baking soda, until tender.

(2)      Refresh the peas in iced water

(3)      Sauté the onions until tender and translucent in the butter

(4)      Add the potatoes, roughly chopped and cook until the potatoes are done

(5)      Allow to cool to room temperature

(6)      In a blender combine the peas with the potatoes, onions and stock with the mint

(7)      Puree smooth and pass through a fine strainer

(8)      Season to taste

(9)      To serve, bring the cream to a boil and add the soup base


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