Summer Pea Soup

  • 07 Oct - 13 Oct, 2017
  • Mag The Weekly
  • Cookery


· 1 large onion, minced

· 1½ tbsp unsalted butter

· 2 cups low sodium chicken or vegetable broth

· 2 sprigs of mint

· 1lb. frozen peas

· ¼ cup heavy cream

· Salt and pepper to taste

· Crème fraîche for garnish (can substitute sour cream diluted with cream)

· Fresh mint for garnish


In a medium saucepan, melt the butter on medium heat. Add onion and cook for a few minutes until softened, but not brown, then add the broth and mint sprigs and increase the heat to bring to a boil. Add the frozen peas, salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, for about three to five minutes. Discard the mint and purée the soup in a blender until completely smooth. Blend in the cream. Taste and correct seasoning. Reheat to serve warm, or chill to serve cold. Serve garnished with crème fraîche and mint strips.