Cold Pea & Mint Soup

Pea Mint Soup Image 1 What you need: measuring spoons/cups, medium pot/sauce pan, cutting board, chef’s knife, blender or food processor.

Serves: 4 – 6

  • 2 tbs salted butter
  • 2 shallots (minced)
  • 1 sixteen oz packet of frozen baby peas (thawed)
  • 2 cups chicken stock
  • 1/2 cup of fresh mint leaves (chopped)
  • 1/4 cup sour cream
  • 1/4 tsp salt
  • 1/4 tsp of fresh ground pepper

Melt the butter in the pan over medium heat. Add the shallots & cook until soft. Add the chicken stock, peas and mint. Bring to a boil. Turn down the heat and simmer for 20 minutes. Take off the heat and let cool. Pour into the blender/food processor and puree the mixture. Place in the fridge for at least an hour. Add the sour cream, salt & pepper. Stir to combine.

To Serve: Ladle the soup into individual bowls. Top with a tiny dollop of sour cream and a mint leaf. Cool, refreshing and oh so yummy!

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