Springtime in a Bowl!
Pea Soup reminds me of springtime, but you can use frozen peas and enjoy it any time of year. On a cold, dreary winter day, who doesn't want a pop of vibrant green and the hope of spring?
My favorite memory of this soup was in England. It was a typical late spring, almost summer day -- which meant it was cold and spitting rain. We were visiting my husband's childhood home during the weekend celebration for the Queen's Jubilee in the village.
Many turned out for a planned walk on the trails through the fields with a stop along the way at a farmhouse. The owners passed out trays with paper cups of piping hot, thin pea soup that everyone could drink to warm them up. I don't know if it was the dampness or the exercise, but I remember thinking how marvelous that cup of soup was.
It's perfect to pour in a thermos and use for a tailgate!
This Mint Pea Soup is more filling and thick, but use the amount of chicken broth you like to vary the consistency.
Just like our walk in England, it's perfect to pour in a thermos and use for a tailgate on a crisp autumn day or at a chilly spring baseball game.
It's fairly easy to make -- frozen peas, sautéed onions, mint, cream and chicken broth. It's impressive to serve to guests or to whip up to take for workday lunches with a sandwich.
To serve it, I like the zing of plain yogurt to go one top. Either way, enjoy the warmth of this comfort food! And for a different twist, you could even try it cold.
Want some crusty bread to pair it with or grilled cheese? We've got the perfect combo of both of those with Pecan Pimento Cheese Bruschetta.
A sandwich more to your liking? Try our Portable Pesto Chicken Salad on a croissant for a nice soup and sandwich combo.
Other soups suggestions are our Creamy Bleu Cheese Cauliflower Soup or Italian Meatball Soup.
Mint Pea Soup
Recipe Ingredients
Everything you'll need for this delicious recipe is below.
Makes approximately 8 cups of soup
2 large onions chopped
2 1 lb packages frozen English peas
1/4 c mint leaves (stems removed)
2 c heavy whipping cream
2 1/2 c chicken broth (more if you like a thinner soup)
1 lime (juice and zest)
2 T butter
2 T fresh dill chopped
2 t salt
1 t white or black pepper
1 T fresh lemon thyme (optional)
2 t sugar
1 clove garlic (chopped)
Dash nutmeg
Plain yogurt, sour cream for topping (optional)
Few fresh mint sprigs for garnish (optional)
Preparation Instructions
1. In a soup pot, melt butter.
2. Add chopped onions and cook until soft but don't let burn or brown. (The brown onions will make the soup look less vibrant.)
4. Add chopped garlic and cook for 1 more minute.
3. Add broth, salt, sugar, pepper and peas and simmer gently for 6-8 minutes until peas are done.
4. Remove from heat and add cream, lime juice and zest, mint lemon thyme leaves, fresh dill and cream.
5. Pour mixture into a food processor and blend until smooth. Or use an immersion blender in the pot.
6. Once it's smooth, return to pot and heat thoroughly for 5 minutes.
7. Serve with a dollop of plain yogurt or sour cream.
8. Garnish with dill sprig or fresh mint.
9. If you want to reheat later, you can add more chicken stock to make it thinner if you want.
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