Minted Pea Soup
By: Sheri Wetherell
Published: Tuesday, December 15, 2009 - 11:54pm

Ingredients




1 tablespoon extra virgin olive oil, plus more for serving
1/4 stick butter
1 medium sweet yellow onion, finely minced
1 clove garlic, minced
5 cups frozen or fresh peas
1 cup mint leaves, roughly chopped
1 3/4  pints chicken or vegetable stock (1 liter)
   Sea salt and black pepper to taste

Preparation

1 In a large saucepan over medium-low, heat the oil and butter. Add the chopped onion and saute for 10 minutes or until the onion is soft but not brown. Add the garlic and cook for a further 3 minutes.
 2 Add 3/4 of the peas, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight fitting lid and cook on a medium boil for 10 minutes.
 3 Pour into a blender or food processor and blend until you have a thick puree. Return the puree to the pan, season with salt and pepper and add the remaining peas and stock. Cook for a further 5 minutes.

About


This soup is especially excellent when made with fresh spring peas! A wonderful garnish is a dollop or drizzle of plain yogurt.