Pea and Mint Soup
By Ashley Cuoco
Pea and Mint Soup
By Ashley Cuoco
Yield/Serves:
Serves 6–8
- 1 tablespoon olive oil
- 2 cups vegetable stock, at room temperature
- 2 cups water, at room temperature
- 4–6 green onions, white and light green parts only, roughly chopped
- 6 cups frozen peas
- 1–¼ cups mint leaves
- Salt and freshy ground pepper, to taste
- Greek-style unsweetened yogurt, to serve
- Extra mint leaves, to serve
In a medium stockpot set over medium heat, add oil. When shimmering, add green onions and sauté with a wooden spoon, 3 minutes.
Add stock and water and bring to a light boil. When boiling, add peas and mint. Reduce to a low simmer and cover for 15 minutes.
Uncover and remove from heat. Allow to cool down, about 30 minutes.
Transfer soup to a high-speed blender. Blend in batches until smooth. Transfer back to stockpot and heat through over low heat. Season with salt and pepper to your liking. Add extra warm stock or water to thin out if desired.
Serve with a dollop of yogurt and garnish with extra mint leaves.
Add stock and water and bring to a light boil. When boiling, add peas and mint. Reduce to a low simmer and cover for 15 minutes.
Uncover and remove from heat. Allow to cool down, about 30 minutes.
Transfer soup to a high-speed blender. Blend in batches until smooth. Transfer back to stockpot and heat through over low heat. Season with salt and pepper to your liking. Add extra warm stock or water to thin out if desired.
Serve with a dollop of yogurt and garnish with extra mint leaves.