Skip to content

Subscribe  |  Login  |  Account

Spring Pea and Mint Soup

Spring Pea and Mint Soup

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: