Minted Pea Soup – a delicious recipe with onion, unsalted butter, frozen peas, chicken, mint, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Finely chop onion.
2
In a 4-quart heavy saucepan cook onion in butter with salt to taste over moderately low heat, stirring occasionally, until softened.
3
Add peas and 3 cups stock and simmer, uncovered, until peas are tender, 5 to 7 minutes.
4
Stir in mint and remaining 2 cups stock and remove pan from heat.
5
In a blender puree soup in batches until very smooth (use caution when blending hot liquids), forcing each batch through a sieve into a large bowl.
6
(Discard solids in sieve between batches.)
7
Whisk in cream (or cream-yogurt mixture) and salt and pepper to taste.
8
If serving soup cold, chill, covered.
9
If serving soup hot, reheat but do not let boil.
940
kcal
Calories
39
g
Fat
35
g
Carbs
106
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 small onion, 2 tablespoons unsalted butter, 2 pounds frozen peas, 5 cups chicken stock or low-salt broth, and more.
Yes, Minted Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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