After seeing a bushel full of fresh Ontario peas and being unable to resist them, I decided to try and incorporate them into my(almost) once a week soup dinner tradition. Fresh green pea soup it was! After scouring google for the right recipe I decided that none out there suited me perfectly. Hence, I decided to create my own using a mish-mash of ideas I’d read about in my search. The results were pretty tasty!
Fresh minted green pea soup
1 tbsp olive oil
1 cup onions, diced
2 tsp garlic, minced
2 large carrots, diced
2 large ribs celery, diced
4 cups (1 tetra pack) of vegetable or chicken broth
1.5 cups potato, cubed
1/2 cup mint leaves, chopped roughly
1 tbsp fresh ginger, grated
1/2 tsp salt
1/4 tsp pepper
2 cups fresh shelled peas (frozen would work great, too!)
2 cups romaine lettuce, shredded (I saw this in a cookbook. It seems weird but the results weren’t!!)
1/4 cup heavy cream (35%)
Sour cream and mint for garnish
Heat olive oil in a large soup pot. Add onions and garlic. Stir and cook until slightly transluscent. Add carrots, celery and cook for another minute or two.
Add broth, potatoes, mint, ginger, salt and pepper and bring to a boil. Reduce heat to medium, cover and allow to simmer for half an hour.
Add lettuce and peas. Simmer for another 10 minutes until the lettuce is wilted and the peas are cooked.
Puree using an immersion blender, blender or food processor. Add heavy cream and puree again until the mixture is velvety smooth.
Serve in bowls and top with sour cream and mint.