Minty Pea Soup

Name: Minty Pea Soup
Ingredients: 3 tablespoons unsalted butter; 1 medium onion, chopped; 4 cups low-sodium vegetable broth, divided; 6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed; 1/4 cup fresh flat-leaf parsley leaves; 1/4 cup fresh mint leaves; Kosher salt, freshly ground pepper; 1/4 cup creme fraiche or sour cream; 2 tablespoons heavy cream or water; Chopped fresh chives (for serving)

10 ingredients

3 steps

Ingredients

3 tablespoons unsalted butter
1 medium onion, chopped
4 cups low-sodium vegetable broth, divided
6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
Kosher salt, freshly ground pepper
1/4 cup creme fraiche or sour cream
2 tablespoons heavy cream or water
Chopped fresh chives (for serving)

Directions

1

Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
2

Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Puree soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
3

Whisk creme fraiche and cream in a small bowl to blend. Serve warm soup topped with chives, passing creme fraiche mixture alongside for spooning over.