Summer is in the air, and fresh produce is flowing from our gardens. My Summer Pea and Mint Soup is refreshing and really hits the spot. It’s can be made ahead of time to help out with meal prep for the week. It can also be eaten warm or cold. Top with crème fraîche, chives, extra mint or even cucumbers and a gourmet meal is served! I hope you enjoy it as much as I do.
- 1 tbsp of olive oil
- 1 medium onion chopped
- 2 stalks of celery chopped
- 2 cloves of garlic, minced
- 3 ½ cups of vegetable stock
- 4 cups of fresh peas (removed from shells – can also use frozen)
- 2/3 cup of fresh mint
- 1 tsp of black pepper
- 1 tsp of salt
- Optional: ¼ cup of crème fraîche or sour cream (for serving) chives, mint spring
- Finely chop up onions, celery and garlic.
- Heat olive oil in a large pot and add first three ingredients.
- Sauté for about 5-7 minutes, stirring occasionally as not to burn.
- Add in veggie stock and peas. Stir and bring pot to a boil.
- Add in salt and pepper.
- Reduce the heat, simmer for about 10-15 minutes with lid on.
- Add in mint. Remove from heat and put in blender. Be careful as it will be hot. (Hand blender will work as well)
- Serve in bowls, top with crème fraiche or sour cream, chives or mint spring.
- If serving cold. Place in fridge to cool.
- Bon appetit!