Minty Pea Soup with Sour Cream

Serves 4 in about 25 minutes. The stove brings mint leaves and vegetable chicken broth together.

Ingredients

• 1 ½ tablespoons butter
• ½ small sweet onion, chopped
• 1 clove garlic, chopped
• 2 cups vegetable or chicken broth
• 16 oz fresh sugar snap peas, or use frozen
• 1 tablespoon fresh mint leaves, chopped (use a little more if you like it very minty)
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• ¼ cup heavy cream
• Sour cream for garnish

Method

1. Sauté onion in butter until tender and almost translucent.
2. Stir in garlic and stir, cooking for a instant or less.
3. Stir in broth, peas, and mint leaves and cook until peas are tender.
4. Taste and adjust seasonings and mint as needed.
5. Carefully transfer to a blender*, food processor, or use an immersion blender, and puree the soup.
6. Stir in the heavy cream and blend.
7. Plate hot, or chill for a few hours and serve cold.
8. Garnish with a dollop of sour cream and more black pepper.

More soups and stews ideas are in the soups and stews collection.