The cool days of fall are the perfect season to warm up with hearty pea soups. Gone are the days of that mushy green excuse of a pea soup! Today's updated recipes are creamy, vibrant and irresistible. Different types of peas put an inventive spin on the classic split pea soup.
Minty Pea Soup
Makes 6 servingsIngredients:
1 large onion, chopped
2 tablespoons butter
2 tablespoons olive oil
1-1/2 pounds golden potatoes, peeled, chopped
3 stalks celery, chopped
5 cups chicken or vegetable broth
2 cups fresh green peas (or frozen, thawed)
1 head butter lettuce, chopped
3 tablespoons chopped fresh mint
Salt and pepper
1. Cook onion in melted butter and olive oil in a large pot over medium heat until translucent, about 10 minutes. Mix in potatoes and celery and cook another 5 minutes.
2. Mix broth and peas into pot and bring to a boil over high heat. Lower heat and cook 15 minutes, or until potatoes are tender.
3. Stir in the lettuce and cook 2 minutes. Mix in mint, salt and pepper. Remove pot from heat and let soup cool slightly.
4. Spoon soup in batches into a food processor or blender and puree until smooth. Pour soup back into pot and reheat. Serve with extra fresh mint leaves.