Creamy Pea & Mint soup in under 20 minutes.
3 1/2 cups frozen peas
3 cups of chicken or vegetable broth
4 large shallots
3 cloves of garlic
2 tablespoons fresh lemon juice
½ cup loosely packed mint leaves
¼ cup heavy cream
½ tablespoon salt
¼ teaspoon pepper
Optional toppings: Scallions, Peas, Crema, and Cornbread Croutons
- Heat olive oil in medium saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until both are very soft, 6 to 8 minutes.
- Add in the chicken broth, peas, mint, lemon juice and salt and pepper. Bring to a boil then reduce the heat to medium low, and simmer for about 8 minutes or until the peas are tender. Add the soup and heavy cream to a blender and puree until smooth and taste. Season with additional salt and pepper if needed.
- Serve warm.