Minty Pea Soup

Name: Minty Pea Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters crème fraîche or sour cream; 59 milliliters fresh flat-leaf parsley leaves; 6 servings Chopped fresh chives (for serving); 59 milliliters fresh mint leaves; 1 liters shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed; 2 Tbsps heavy cream or water; 6 servings Kosher salt, freshly ground pepper; 1 medium onion, chopped; 3 Tbsps unsalted butter; 946 milliliters low-sodium vegetable broth, divided

Minty Pea Soup is a gluten free, primal, and vegetarian soup. This recipe serves 6. One serving contains 221 calories, 9g of protein, and 10g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up peas, onion, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Melt butter in a large heavy pot over mediumheat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add onion and cook, stirring often,until softened but not browned, 6-8 minutes.

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Onion

Add 2 cups broth and bring to a boil.

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Broth

Addpeas, reduce heat, and simmer gently untiltender, about 5 minutes for fresh peas, about2 minutes for frozen.

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Fresh Peas

Remove pot from heat.

Equipment you will use

Pot

Add parsley, mint,and remaining 2 cups broth to pot. Puréesoup in a blender or with an immersionblender, thinning with water if soup is toothick, until smooth. Season soup with saltand pepper.

Ingredients you will need

Parsley