Things You'll Need:
- 1/4 c. olive oil
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 3 lbs. English peas, shelled, or 4 (10-oz.) boxes frozen peas, thawed
- 6 c. vegetable stock or water
- 1 tsp. salt, or more to taste
- 1/2 tsp. pepper
- 10 mint leaves
- 1/2 tsp. Champagne vinegar
- Garnish: crème fraîche
- Groceries
- Chef's Knives
- Blenders
- Chef's Knives
- Cutting Boards
- Measuring Cups
- Measuring Spoons
- Stockpots
- Wooden Spoons
- Measuring cups
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Step 1
Heat olive oil in large stockpot and add onion.
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Step 2
Turn heat to medium and, stirring occasionally, cook for 12 minutes until softened.
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Step 3
Add garlic and cook 1 more minute.
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Step 4
Add peas and cover with stock, salt, pepper and mint leaves. Cover and cook on medium-low for 10 minutes or until peas are soft.
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Step 5
Puree soup in blender until smooth, adding vinegar to taste. Pour into a large bowl and let cool at least 1 hour, then pour into serving bowls.
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Step 6
Spoon crème fraîche on each portion and serve.













Comments
Jeff said
on 8/18/2007 I add beets to mine. Perfect color and flavor. Good stuff. MMMmmmmm! Not whole beets....I use about three to four small slices and chop them into bits. I throw them in right before serving. Smells like mystery and fine confection!