Sunday, April 17, 2011

Green Pea and Mint Soup Recipe

While Mother Nature decides whether or not it's actually spring, I decided to forge ahead and whip up a batch of my favorite spring-time soup. I absolutely adore mint and this recipe is as good as it gets for a light meal.  Peas, mint & soup. What could go wrong?

To make making soup even easier, I use a food processor to chop up all of the vegetables. It's a huge time-saver. And we can all use a little of that, especially as the weather gets warmer. It leaves more time to enjoy the nice weather. I for one can't wait until the weather gets consistently beautiful. It's been a long hard winter. Viva Spring!

Green Pea and Mint Soup Recipe
1 onion
3 cloves of garlic
2 shallots
3 carrots
Cooking spray
8 cups of chicken or vegetable broth (you can also use the same amount of water and bouillon cubes)
2 16-ounce bags of frozen petite peas
Bunch of fresh mint (about a 1/4 cup but use more or less depending on your personal taste for mint)
Salt & pepper to taste

Chop onion, garlic, shallots and carrot in food processor. Saute vegetables until tender, about 7 minutes,  in a large soup pot with cooking spray (or olive oil if you chose).  Add peas and broth. Cook until peas are tender about 8-10 minutes. Add mint and puree soup with an immersion blender and in small batches in a regular blender. Season with salt and pepper. Garnish with additional mint and pepper if desired.

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