FOOD + ENTERTAINING
MINTY PEA SOUP
Serves 6
3 tablespoons unsalted butter
1 medium onion, chopped
4 cups low-sodium vegetable broth,
divided
6 cups shelled fresh peas (from about
6 pounds pods) or frozen peas, thawed
¼ cup fresh flat-leaf parsley leaves
¼ cup fresh mint leaves
Kosher salt, freshly ground pepper
¼ cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Chopped fresh chives (for serving)
Melt butter in a large heavy pot over
medium heat. Add onion and cook,
stirring often, until softened but not
browned, 6–8 minutes. Add 2 cups
broth and bring to a boil. Add peas,
reduce heat and simmer gently until
tender (about 5 minutes for fresh peas,
about 2 minutes for frozen).
Remove pot from heat. Add parsley,
mint and remaining 2 cups of broth
to pot. Purée soup in a blender or with
an immersion blender until smooth,
thinning with water if soup is too thick.
Season soup with salt and pepper.
Whisk crème fraîche and cream in a small
bowl to blend. Serve warm soup topped
with chives, passing crème fraîche mix-
ture alongside for spooning over.
Recipe from Bon Appétit, April 2013
SPRING 2018
67