It’s officially SPRING! I always feel like a champion when I’ve made it through another Utah winter.
To celebrate the changing of seasons, I thought I’d share one of our favorite spring soups! Minty Pea Soup.
I got this recipe from a neighbor several years back, & have served it every St. Patrick’s Day since. It’s my daughters number 1 requested soup.
It’s fast, light, meatless (though I always serve it with sausage on the side) has only a few ingredients & is gluten free!! Oh, & did I mention FAST & delicious?!
It’s basically lots of fresh herbs and peas.
Fresh Garden deliciousness! I hope you are getting your peas planted so you can enjoy this soup all spring long!
Minty Pea Soup
- 2 Tbsp butter
- 1 medium onion, roughly chopped
- 4 cups chicken broth (I use homemade broth)
- 6 cups shelled, frozen peas
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh mint leaves
- Kosher salt, freshly ground pepper
- Sour cream & chopped fresh chives (for serving)
Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 2-5 minutes.
Remove pot from heat. Add fresh parsley & mint. Purée soup with an immersion blender (You can add water to thin if soup is too thick) until smooth.
Season soup with salt and pepper.
Serve warm soup topped with sour cream & chives.
We always serve ours with our favorite sausage either on the side, or sliced & mixed right into our bowl.