Minted Pea Soup

Name: Minted Pea Soup
Ingredients: 2 tablespoons unsalted butter; 1 cup chopped yellow onion; 1 teaspoon Essence, recipe follows; 1/2 teaspoon salt; 1 quart chicken stock; 4 cups freshly shelled peas; 1/2 cup heavy cream; 1/4 cup chopped fresh mint; Toasted Pita Bread Triangles; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

17 ingredients

10 steps

Ingredients

2 tablespoons unsalted butter
1 cup chopped yellow onion
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
1 quart chicken stock
4 cups freshly shelled peas
1/2 cup heavy cream
1/4 cup chopped fresh mint
Toasted Pita Bread Triangles
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions

1

In a large, heavy saucepan, melt the butter over medium-high heat.
2

Add the onion, Essence, and salt, and saute until soft, about 5 minutes.
3

Add the chicken stock and peas and bring to a boil.
4

Reduce the heat to medium-low and simmer uncovered until the peas are tender, about 5 to 10 minutes.
5

Remove from the heat and puree with a hand-held immersion blender (or puree in batches in a food processor).
6

Stir in the cream and mint, and serve warm with toasted pita bread triangles.
7

Combine all ingredients thoroughly and store in an airtight jar or container.
8

Yield: about 2/3 cup
9

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
10

Published by William and Morrow, 1993.