Name: Minted Pea Soup
Yield: Makes about 8 cups
Ingredients: 1 small onion; 2 tablespoons unsalted butter; 2 pounds frozen peas; 5 cups chicken stock or low-salt broth; 1 cup packed fresh mint leaves; 1 cup heavy cream (or ‚ cup heavy cream mixed with 1/2 cup plain yogurt)

This recipe can be prepared in 45 minutes or less but may require additional sitting time.

Even though it might seem odd to use frozen peas during fresh pea season, they are infinitely easier to deal with than fresh peas in the pod — particularly when making a quick dish such as this soup whizzed up in a blender.

Recipe notes

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