Vegetable purées make a perfect summer soup as they can easily be served at any temperature, as a meal on their own or in addition to other dishes or courses. When making puréed soups it is important to not overcook the ingredients to maintain their color, flavor and overall integrity. Peas have been cultivated by humans for thousands of years and continue to be a widely consumed vegetable. Puréed peas turn into a rich and creamy vibrant green base for a fresh and simple summer soup. Minted pea soup requires little preparation, holds up well in the fridge for a few days and can be served warm, room temperature or chilled. Pea soup is delicious with leek galette or brown rice fritters.
To make the soup vegan, simply omit the butter. Frozen peas work just as well as fresh.
For Nicholas, who requested a pea soup recipe.
4 c peas, fresh or frozen
1 large white onion, trimmed and diced
4 tbsp butter
2 tbsp fresh mint
salt and pepper
1. Melt butter in a medium pot over medium heat. Add onion and sauté until translucent, about 5 minutes, stirring frequently.
2. Next, place peas in pot and stir to combine with onions. Add water until peas are covered and bring to a simmer. If using frozen peas, turn heat off after water reaches a simmer. If using fresh peas, simmer peas until they are just cooked, 3-5 minutes, and remove from heat.
3. Place cooked ingredients and liquid in a food processor and thoroughly combine. Add mint and additional water as desired, thoroughly process into a smooth purée. Season to taste with salt and pepper.
4. Serve fresh pea soup warm, room temperature or chilled.
Makes about 4 cups