A refreshing bowl of Chilled Pea and Mint Soup, made with fresh peas and invigorating mint, capturing the essence of summer in every spoonful.
Ingredients
Scale:
4 cups fresh peas (or frozen peas if fresh are unavailable)
1 medium onion, diced
2 garlic cloves, minced
1 cup fresh mint leaves, loosely packed
2 cups vegetable broth (low-sodium preferred)
1 cup coconut milk or heavy cream (for creaminess)
2 tablespoons olive oil
Salt and pepper, to taste
Additional mint leaves for garnish
Drizzle of olive oil for garnish
Optional: Croutons or toasted seeds for crunch
Instructions
Prepare the peas: If using fresh peas, shell them from their pods. Rinse the peas under cold water and set aside. If using frozen peas, skip this step and allow them to thaw slightly.
Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for an additional 1-2 minutes.
Add peas and broth: Stir in the fresh or thawed peas and pour in the vegetable broth. Bring the mixture to a gentle simmer and cook for 5-7 minutes, or until the peas are tender and vibrant green.
Blend the soup: Remove the pot from heat. Add the fresh mint leaves and blend the soup until smooth and creamy using an immersion blender or a regular blender.
Incorporate creaminess: Return the blended soup to the pot (if using a blender). Stir in the coconut milk or heavy cream and season with salt and pepper to taste.
Chill the soup: Allow the soup to cool to room temperature, then transfer it to the refrigerator. Chill for at least 1 hour.
Serve: Once chilled, ladle the soup into bowls and garnish with extra mint leaves, a drizzle of olive oil, and optional croutons or toasted seeds.
