Minted Pea Soup
Updated Oct. 12, 2023
- Total Time
- 18 to 30 minutes
- Prep Time
- 10 minutes plus time to shell peas if you cannot buy them shelled,
- Cook Time
- 20 minutes if using fresh peas, 8 minutes if using frozen peas.
- Rating
- Comments
- Read comments
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Ingredients
- 4cups shelled fresh peas (1½ pounds), or frozen peas, defrosted in a seive under warm running water
- 3½cups vegetarian broth (see Micro Tips) or canned chicken broth
- 5teaspoons cornstarch
- 20fresh mint leaves, cut across into chiffonade
- ½cup buttermilk
- 1tablespoon kosher salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (5 servings)
115 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 8 grams protein; 810 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine peas and ¼ cup broth in a 2½-quart souffle dish or casserole with a lid. Cover tightly with microwave plastic wrap or with lid. Cook at 100 percent power for 12 minutes in a 650- to 700-watt oven. If using frozen peas, eliminate this step and puree peas with broth as below. If using plastic, prick to release steam.
- Step 2
Remove from oven and uncover. Pass peas through a food mill fitted with a medium-size disc. Scrape mixture back into casserole.
- Step 3
Dissolve cornstarch in remaining broth and whisk into pea puree. Add mint. Cover and cook for 8 minutes. If using plastic, prick to release steam.
- Step 4
Remove from oven. Uncover and stir in remaining ingredients. Serve hot or chilled.
Private Notes
Comments
I tried this the next day, and it tasted a little better, because the flavors had time to blend together. However the consistency was still weird. I was tasting the skins of the peas (frozen peas). I put it in the blender but it still wouldn’t liquidate the pea skins. I guess maybe the frozen peas were old or something!
Sorry but this soup tasted bland, even with the broth, fresh mint and buttermilk. And it tasted like cornstarch. The consistency was very liquid, not thick like I expected. I was hoping for some pizazz. Yes, I added the salt and pepper.
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