Fresh Pea and Mint Soup

Ingredients for Fresh Pea and Mint Soup

• 2 cucchiai di olio d'oliva

• 400ml chopped shallots (about 6 very large)

• 2 spicchi d'aglio, tritati

• 1925ml shelled fresh peas (from about 2.3kg peas in pods) or two 450g bags frozen petite peas, unthawed

• 1325ml (or more) low-salt chicken broth (preferably organic)

• 1/4 cup chopped fresh mint plus additional for garnish

Heat oil in heavy large pot over medium heat. Add shallots and garlic. Sauté until tender, about 7 minutes. Add peas and stir 1 minute. Add 1325ml broth and bring to simmer. Cook until peas are very tender, about 8 minutes. Cool 15 minutes. Puree soup and 1/4 cup chopped mint in batches in blender until smooth. Return to same pot; thin with more broth by 60ml fuls, if desired. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.

Rewarm soup over medium-low heat. Season to taste with salt and pepper. Ladle into bowls; garnish with additional mint.

A bottle of bubbly is the perfect way to begin this special meal. It's also a great pairing for the soup. We like the crisp acidity and long finish of the Champagne Henriot NV Brut Souverain ($35, France).

Avvertenza

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