By Angie McGowan
Here is a quick and easy soup idea perfect for Spring. I am still in a lazy mood, so quick and easy recipes are all I am doing right now. When I get in these moods, I can only do one pot dishes with as few ingredients as possible. I also am trying to do a few lower fat and calorie dinners so I can keep my husband on track with his diet. This soup fit all the criteria. I made it very simply with just English peas that were frozen and defrosted, but you could use fresh if you have them. I then seasoned it with the perfect herb pairing for peas – mint. Luckily, mint is for sure the only herb that I can’t kill in my herb garden, so it’s always just a few feet away. I also added a little onion, garlic and celery for flavor.
Springtime Pea Soup with Mint
Ingredients
- 20 oz of frozen and defrosted peas (2 packages)
- 1 small onion, chopped
- 1 clove garlic
- 2 stalks celery, chopped
- 1 cup vegetable broth or water
- 1 cup milk or cream
- 2 tablespoons freshly chopped mint
An immersion blender or regular blender to puree soup
Method
1. Drizzle soup pot with olive oil. Add celery and onions. Saute until tender. Add garlic and saute for 2 – 3 minutes. Add peas and cook until heated through. Add stock or water. Bring to a boil and reduce to a simmer.
2. Simmer for 15 – 20 minutes. Add milk or cream. Heat through but do not boil again. Add mint. Puree with blender or an an immersion blender.
Food
