Photo: Annabelle Breakey; Styling: Robyn Valarik
YieldsServes 4 (makes 6 cups) (serving size: 1 1/2 cups)
AuthorStephanie Spencer,
This super-easy soup is especially good with fresh peas from the garden or farmers' market, but you can also use pre-shelled ones from the store. For a lusciously creamy texture, purée the soup for several minutes.

How to Make It

Step 1
1

Melt butter in a large saucepan over medium heat. Add onion and 1 tsp. salt and cook until tender and translucent, stirring often, about 5 minutes. Add broth and bring to a boil over high heat, then add peas and cook just until tender, about 4 minutes.

Step 2
2

Meanwhile, set aside 1/4 cup tiny mint leaves. Whirl remaining 1/2 cup mint, the oil, and remaining 1/4 tsp. salt in a food processor until mint is very finely chopped.

Step 3
3

Purée soup in a blender, working in batches, until very smooth, about 3 minutes per batch.

Step 4
4

Ladle soup into bowls, drizzle with mint oil, and sprinkle with almonds and reserved mint leaves.

Ingredients

 2 tablespoons butter
 1 cup chopped onion
 1 1/4 teaspoons kosher salt, divided
 1 qt. reduced-sodium chicken broth
 4 cups shelled fresh peas
 3/4 cup packed mint leaves, divided
 1/4 cup extra-virgin olive oil
 1/2 cup toasted sliced almonds

Directions

Step 1
1

Melt butter in a large saucepan over medium heat. Add onion and 1 tsp. salt and cook until tender and translucent, stirring often, about 5 minutes. Add broth and bring to a boil over high heat, then add peas and cook just until tender, about 4 minutes.

Step 2
2

Meanwhile, set aside 1/4 cup tiny mint leaves. Whirl remaining 1/2 cup mint, the oil, and remaining 1/4 tsp. salt in a food processor until mint is very finely chopped.

Step 3
3

Purée soup in a blender, working in batches, until very smooth, about 3 minutes per batch.

Step 4
4

Ladle soup into bowls, drizzle with mint oil, and sprinkle with almonds and reserved mint leaves.

Fresh Pea Soup with Mint