Spring Pea and Mint Soup
Servings: 4
Ingredients
- 2 tbsp Unsalted Butter
- 3 Shallots chopped
- 4 Garlic cloves minced
- 4 cups Chicken broth
- 1 Bay leaf
- 1/4 cup Mint leaves left whole
- 5 cups Fresh shucked peas or frozen peas if fresh are not available
- Kosher Salt
- 1/4 cup Creme Fraiche or sour cream
Instructions
- Melt butter over medium heat in a large sauce pan. Once butter has melted, add shallots and garlic and cook until soft, but not brown, for about 10 minutes. Season with a pinch of salt. Add the chicken broth and bay leaf and bring to a boil. Add peas and season with salt again. Cook peas for 5 minutes, or until soft. Add the mint and cook for 2 more minutes. Remove the bay leaf and blend with a blender or immersion blender until smooth, adding a little more chicken broth if the soup seems too thick.
- Serve immediately with a spoonful of crème fraiche or sour cream in the center of the bowl. Serves 4.
Notes
This recipe is from Brant Point Grill at White Elephant, 50 Easton Street, Nantucket • whiteelephanthotel.com This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
Tried this recipe?Let us know how it was!
You might also like:
Gunkholing: A Special Memory
In this holiday issue of Cape Cod Life I would like to share with you my column from the holidays…
Read MoreGunkholing: Best of Both Worlds
Above, the 2020 issue of Cape Cod LIFE June, known to readers as the Best Of issue. Digital: During these…
Read MoreUltimate Cape Cod: HGTV’S Ultimate House Hunt highlights properties across the Cape
HGTV’s 2019 Ultimate House Hunt highlights a few remarkable properties across the region, proving what locals and frequent visitors already…
Read More