Fresh Pea And Mint Soup
- 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
- 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:
- Rewarm soup over medium-low heat. Season to taste with salt and pepper. Ladle into bowls; garnish with additional mint.
- 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).
olive oil, shallots, garlic, fresh peas, chicken broth
Taken from www.epicurious.com/recipes/food/views/fresh-pea-and-mint-soup-358197 (may not work)