Green Pea and Mint Soup
from Pamela Reiss' Soup: A Kosher Collection |
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The English often pair peas with mint and
this soup borrows from that tradition.
Initially, I meant for this soup to be
served hot but it’s great cold as well. Try
it both ways and see which you prefer. |
Soup A Kosher Collection |
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Ingredients:
- 1 small yellow onion, peeled and
coarsely chopped
1 Tbsp. | 15 mL olive oil
- 4 cups | 1 L frozen peas (1 lb. |
500 g), thawed (fresh if available)
- 4 cups | 1 L stock (vegetable or
chicken)
- 1 tsp. | 5 mL salt
- ¼ tsp. | 1 mL black pepper
- 1 cup | 250 mL fresh mint leaves
(firmly packed)
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Method:
Sauté the onion in olive oil over medium-low
heat for 6–7 minutes, just until softened,
not browned.
Add the peas, stock, salt and pepper, cover
and bring to a boil. Lower heat and simmer
for 1–2 minutes only, allowing the peas to
be heated, but not cooked so long they lose
their color.
Take the soup off the heat and add the mint.
Purée the soup using an immersion blender or
blender.
If serving hot, reheat if necessary and
serve right away. For a cold soup, transfer
to a bowl and refrigerate a minimum of 4
hours before serving.
Per Serving:
102 Calories
3 g Fat (28.8% calories from fat)
5 g Protein
13 g Carbohydrate
4 g Dietary Fiber
0 mg Cholesterol
1431 mg Sodium
serves 6 | parve • don’t freeze |
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Cooking Tips:
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