How to Make Minted Pea Soup

This is my favorite time of year at the Farmers Market – both English peas and strawberries are in season, both of which make excellent cold soups. Last year, I posted a recipe for my cold strawberry soup, and this year I thought I would share my minted pea soup recipe.

So, on Saturday, we headed to our local Farmers Market. Despite a very late start (we arrived there about 15 minutes before it closed!), I managed to snag the last three quarts of English peas. There were actually four quarts left, but a woman with a baby in a stroller arrived just after me and asked if she could have the fourth one. I didn’t have the heart to say no!

Once home, I shelled the peas, which yielded almost exactly 2 cups.

I sautéed the peas with ½ cup of diced white onions and 2 tablespoons of fresh mint from my garden. It took about 15 minutes for them to look tender.

I then added 3 cups of vegetable broth (my favorite is organic “unchicken” which has a nice full flavor, but you can use any vegetable broth, chicken broth or water) and let it simmer for another 15 minutes.

After letting the soup cool in the refrigerator for about an hour, I blended it until smooth. I served it with a dollop of whole milk yogurt, garnished with a few leaves of fresh mint. Mmmmmm. Tastes like Spring!

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