Italy, Chilled Pea and Mint Soup

1. 1

   Sweat the diced scallion in the olive oil, using as little oil as you can get away with.

2. 2

   Over medium heat, add the shelled fresh peas and cover with 2 cups of broth, or enough to cover the peas.

3. 3

   Cook about 15 minutes.

4. 4

   Finely chop the mint and whisk into the soup, letting the mint flavor and smell permeate the pea soup.

5. 5

   Pass the soup through a colander, pressing some of the mixture through.

6. 6

   If it is too thick add water.

7. 7

   Season to taste with salt and pepper, or even a sprinkle of sugar to liven it up.

8. 8

   Cool it.

9. 9

   Pour the soup into glass tumblers, and garnish with sprigs of mint.

10. 10

    Serve well chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.