It’s fresh pea season! Enjoy making a minted pea soup
This recipe can be prepared in 45 minutes or less but may require additional sitting time.Even though it might seem odd to use frozen peas during fresh pea season, they are infinitely easier to deal with than fresh peas in the pod — particularly when making a quick dish such as this soup whizzed up in a blender.Yield: Makes about 8 cupsIngredients1 small onion2 tablespoons unsalted butter2 pounds frozen peas5 cups chicken stock or low-salt broth1 cup packed fresh mint leaves1 cup heavy cream (or ‚ cup heavy cream mixed with 1/2 cup plain yogurt)DirectionsFinely chop onion. In a 4-quart heavy saucepan cook onion in butter with salt to taste over moderately low heat, stirring occasionally, until softened. Add peas and 3 cups stock and simmer, uncovered, until peas are tender, 5 to 7 minutes. Stir in mint and remaining 2 cups stock and remove pan from heat. In a blender purée soup in batches until very smooth (use caution when blending hot liquids), forcing each batch through a sieve into a large bowl. (Discard solids in sieve between batches.) Whisk in cream (or cream-yogurt mixture) and salt and pepper to taste. If serving soup cold, chill, covered. If serving soup hot, reheat but do not let boil.