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[edit] Ingredients
2 |
tablespoons unsalted butter |
1 |
cup chopped yellow onion |
1 |
teaspoon Emeril's Essence see * Note |
½ |
teaspoon salt |
1 |
quart chicken stock |
4 |
cups freshly-shelled peas |
½ |
cup heavy cream |
¼ |
cup chopped fresh mint |
|
Toasted pita bread triangles |
[edit] Preparation
Step 1 |
In a large, heavy saucepan, melt the butter over medium-high heat. Add the onion, Essence, and salt, and saute until soft, about 5 minutes. Add the chicken stock and peas and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the peas are tender, about 5 to 10 minutes. Remove from the heat and puree with a hand-held immersion blender (or puree in batches in a food processor). Stir in the cream and mint, and serve warm with toasted pita bread triangles. |
Step 2 |
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[edit] About Minted Pea Soup
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