Total Time
20mins
Prep 20 mins
Cook 0 mins

From the New York Times

Ingredients Nutrition

Directions

  1. In a medium saucepan, bring the buttermilk to a simmer and add 4 cups of peas and a large pinch of salt.
  2. Simmer for 1 to 2 minutes over medium heat, stirring often.
  3. Transfer mixture to a blender immediately with the mint leaves. Carefully blend for 60 seconds.
  4. In order to preserve the vibrant color, you must cool the soup immediately. Pass through a fine sieve into a bowl that is resting inside another bowl of ice cubes and cold water. Stir continuously until it is cool - and you will notice that the soup becomes sweeter as it cools.
  5. Top soup with more fresh peas as a garnish and ground pepper.