Mint and Pea soup with Crispy Shallots Recipe Veggie Liv

• 1 large Shallot
• 1/2 tbs vegetable oil
• 1 small white onion
• 2 cloves of garlic
• 1 carrots
• 2 stalks of celery
• 1 tbs vegetable oil
• 3 cups vegetable stock
• about 3 cups water
• 1 1/2 lbs frozen peas
• 2/3 cups unpacked fresh mint
• 1/3 block light cream cheese
• 1 pinch cayenne pepper
• Fresh cracked pepper
• Salt
• Parmesan cheese for serving

1. For the crispy shallots: In a pan (I used the dutch oven I was going to use for the soup), heat oil over medium to medium-high heat.
2. Chop and separate the sections of the shallots.
3. Fry in the oil for about 3-4 minutes or until brown but not burnt.
4. Be careful because this transition can happen quickly.
5. Set aside and lightly salt.
6. For the soup: In the same dutch oven (make sure there are no bits of shallot left), add a bit more oil to set heat to medium.
7. Add the chopped onions, carrots, garlic, celery, cayenne, and some salt and pepper.
8. Saute for about 7 minutes.
9. Then, add the stock and peas.
10. Add enough water to ensure that all of the ingredients are covered.
11. Bring to a boil and then reduce to a simmer for about 10 minutes or until all vegetables are very tender.
12. Do not worry about over cooking the vegetables because they are going to be pureed.
13. When vegetables are very soft, add the cream cheese and heat through until dissolved.
14. Add the mint and stir for about 1 minute.
15. Then, in a blender or with an immersion blender, puree the soup until smooth.
16. If desire, pass through a sieve for an extra smooth soup.
17. Garnish with the crispy shallots, fresh cracked pepper, Parmesan cheese, and a mint sprig.
18. Enjoy!

shallot, vegetable oil, white onion, garlic, carrots, stalks of celery, vegetable oil, vegetable stock, water, frozen peas, mint, light cream cheese, cayenne pepper, cracked pepper, salt, parmesan cheese

Taken from www.chowhound.com/recipes/mint-pea-soup-crispy-shallots-29319 (may not work)