• Liz Talley - Urban Graze

Small Batch Minted Pea Soup


Made famous by Alice Waters, there are many variations of this wonderful, simple soup. Perfectly light and nutritious, this is an easy to make, cold version, and a great way to use up your mint.

2 c. shelled peas

2 c. chicken or vegetable stock*

2 small green onion, diced

1/2 c. mint, rough chopped

1 Tbsp. olive oil

1/2 tsp. salt

1/2 tsp. sugar

Puree all ingredients in a blender for 1-2 minutes, until smooth and creamy.

Serve chilled. Garnish with very thin radish slices, a dollop of sour cream or plain yogurt, or mint leaves.

*Simmer with empty pea pods for extra sweet pea flavor; strain out pods before pureeing.

Recipe created or adapted by Liz Talley, Urban Graze

All Rights Reserved©

#soup

Recent Posts

See All

Potato Pea Salad

A refreshing summer salad! Serves 4 3 c. diced potatoes (about ¾"), steamed about 3-5 min. and cooled ½ - ¾ c. shelled peas (or frozen), steamed about 2-3 min. and cooled 1 Tbsp. olive oil 1 Tbsp. red

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now