Quick Pea Soup
Bursting with spring flavor, this pretty green soup can be made with either fresh or frozen English peas.
- 2 Tbs. olive oil
- 2 shallots, chopped
- 1 garlic clove, minced
- 1 lb. (500 g) shelled fresh or frozen peas
- 2 cups (500 ml) chicken or vegetable broth
- 20 large fresh mint leaves, plus slivered mint for garnish
- Kosher salt and freshly ground pepper
- Crème fraîche for serving
In a large sauté pan over medium heat, warm the olive oil. Add the shallots and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the peas and chicken broth, increase the heat to high and bring to a boil. Remove from the heat.
Transfer the contents of the sauté pan to the thermal control jar of a KitchenAid Pro Line blender. Add the whole mint leaves to the blender. Secure the lid, set the blender to the “soup” setting and blend until the machine turns itself off. Season the soup with salt and pepper.
Divide the soup among 4 individual bowls and garnish with the crème fraîche and slivered mint. Serve immediately. Serves 4.
Williams-Sonoma Test Kitchen