Minty Pea Soup

By tammy1365

by Melissa Hamilton and Christopher Hirsheimer

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 crème fraîche or sour cream
• 2 tablespoons heavy cream or water
• Chopped fresh chives (for serving)

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 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.

Remove pot from heat. Add parsley, mint,
and remaining 2 cups broth to pot. Purée
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.

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