FRESH PEA & MINT SOUP Recipe

10

Ingredients

10 SERVINGS
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

Preparation

Step 1

Heat oil in heavy large pot over medium heat.

Add shallots and garlic. Saute 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.