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
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