0 Picture
Ingredients
- 2 tablespoons olive oil
- 1 2/3 cups chopped shallots (about 6 very large)
- 2 garlic cloves, minced
- 8 cups shelled fresh peas (from about 5 pounds peas in pods) or two 16-ounce bags frozen petite peas, unthawed
- 5 1/2 cups (or more) low-salt chicken broth (preferably organic)
- 1/4 cup chopped fresh mint plus additional for garnish
Details
Servings 10
Adapted from epicurious.com
Preparation
Step 1
Preparation
Heat oil in heavy large pot over medium
heat. Add shallots and garlic. Sauté until
tender, about 7 minutes. Add peas and stir
1 minute. Add 5 1/2 cups broth and bring to
simmer. Cook until peas are very tender,
about 8 minutes. Cool 15 minutes. Puree
soup and 1/4 cup chopped mint in batches
in blender until smooth. Return to same
pot; thin with more broth by 1/4 cupfuls,
if desired. DO AHEAD: Can be made 1 day
ahead. Cool, cover, and chill.
Rewarm soup over medium-low heat.
Season to taste with salt and pepper. Ladle
into bowls; garnish with additional mint.
What to drink:
A bottle of bubbly is the
perfect way to begin this special meal.
It's also a great pairing for the soup. We
like the crisp acidity and long finish of the
Champagne Henriot NV Brut Souverain
($35, France).
add your own note
Review this recipe