Mint and Pea soup with Crispy Shallots Recipe Veggie Liv

1. 1

   For the crispy shallots: In a pan (I used the dutch oven I was going to use for the soup), heat oil over medium to medium-high heat.

2. 2

   Chop and separate the sections of the shallots.

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   Fry in the oil for about 3-4 minutes or until brown but not burnt.

4. 4

   Be careful because this transition can happen quickly.

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   Set aside and lightly salt.

6. 6

   For the soup: In the same dutch oven (make sure there are no bits of shallot left), add a bit more oil to set heat to medium.

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   Add the chopped onions, carrots, garlic, celery, cayenne, and some salt and pepper.

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   Saute for about 7 minutes.

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   Then, add the stock and peas.

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    Add enough water to ensure that all of the ingredients are covered.

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    Bring to a boil and then reduce to a simmer for about 10 minutes or until all vegetables are very tender.

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    Do not worry about over cooking the vegetables because they are going to be pureed.

13. 13

    When vegetables are very soft, add the cream cheese and heat through until dissolved.

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    Add the mint and stir for about 1 minute.

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    Then, in a blender or with an immersion blender, puree the soup until smooth.

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    If desire, pass through a sieve for an extra smooth soup.

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    Garnish with the crispy shallots, fresh cracked pepper, Parmesan cheese, and a mint sprig.

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    Enjoy!

* Per serving · 4 servings · Values may vary.