1 large shallot, minced (about 3 Tbsp)
1 1/2 tablespoons unsalted butter
2 cups low sodium chicken broth or vegetable broth (for vegetarian option)
2 sprigs of mint, about 6 inches in total stem length
1 pound of frozen petite peas (available at Trader Joe's)
1/4 cup heavy cream
Crème fraîche for garnish (can substitute sour cream diluted with cream)
Salt and freshly ground pepper to taste
Strips of fresh mint for garnish


1.Cook the shallots in butter: In a medium saucepan (2 1/2 to 3 quart) melt the butter on medium heat. Add shallots and cook until softened, but not browned, a couple minutes.
2.Add broth and mint, then peas: Add the broth and mint sprigs to the shallots, increase the heat and bring to a boil. Add the frozen peas and salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, 3-5 minutes.
3.Discard the mint and purée the soup: in a blender until completely smooth.
4.Blend in the cream: Taste and correct seasoning. Reheat to serve warm, or chill to serve cold. Serve garnished with crème fraîche and mint strips.

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