Spring Pea Soup is a vibrant and refreshing dish that captures the essence of the season. Aromatic onions and garlic add depth, while a hint of mint elevates the flavor profile, providing a delightful contrast to the sweetness of the peas. Finished with a drizzle of olive oil or a dollop of crème fraîche, this soup is not only visually appealing but also light and invigorating. Perfect as an appetizer or a light main course, it celebrates the freshness of spring in every spoonful.
Spring Pea Soup
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 pound frozen peas
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
GARNISH
- 1/4 cup mint leaves
- 1/4 cup crumbled feta cheese
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering. Add chopped onion and cook for 5 minutes, stirring occasionally, until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in 4 cups vegetable broth and bring to a boil.
- Add 1 lb. frozen peas and return to a boil.
- Reduce heat to low and simmer for 3 minutes until peas are bright green and tender.
- Carefully transfer the hot mixture to a blender. Blend on high speed for 2 minutes until completely smooth.
- Add 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper to the blender. Blend for 30 seconds until fully incorporated. Taste and adjust seasoning if needed.
- Ladle soup into bowls and top with mint leaves and crumbled feta.
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