Looking for a delicious and unique spring soup? We have you covered! This minted pea soup is easy, yet impressive. It features a blend of vegetables and pistachios for a unique, creamy texture. A touch of sumac and a dollop of creme fraiche complete the presentation. Serve with fresh bread or as a first course. Enjoy!
Minted Pea Soup
Serves 4 - 6
Ingredients:
2 tablespoons high quality olive oil, plus more for drizzling
3 tablespoons unsalted butter
1 yellow onion, chopped
1/2 small fennel bulb, chopped
2 cloves garlic, minced
6 cups frozen peas, plus
1/4 cup for garnishing, if desired
4 cups vegetable stock, divided
1/2 cup shelled pistachios
1 lemon, juiced
1 cup fresh mint, chopped and packed, plus more for serving
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup creme fraiche, for serving
Pinch of sumac, for serving
Directions:
1. In a large Dutch oven over medium heat, add the olive oil and melt the butter. Add the onion, fennel and garlic and cook slowly until soft, about 4-6 minutes. Do not brown the ingredients as this will change the color of the soup.
2. Add the frozen peas, vegetable stock, and pistachios to the pot. Stir and cover with the lid. Bring the mixture to a simmer. Simmer for 2 minutes until the peas are hot but remain bright green.
3. Remove from the heat and add the lemon juice, mint, salt, and pepper. Working in batches, transfer the soup to a high-powered blender and blend until smooth, venting and covering the top with a kitchen towel to avoid splatters and burns. Continue blending in batches until all of the soup has been blended and is silky smooth. Taste and adjust the salt and pepper, or add a little water to thin the soup if needed.
PRO TIP: Steam will expand in the blender, so only fill the blender 1/3 of the way full with each batch. Be patient with this step and remember to vent the top of the lid to allow the steam to escape!
4. Pour the soup into bowls, and serve topped with some reserved peas, mint, a dollop of creme fraiche, a drizzle of olive oil and and a sprinkle of sumac. Enjoy!