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Prep 10 mins
Cook 25 mins
This is a delicious hot weather soup. The fresher the peas, the thinner the skin, the better they will strain using the colander.
- Sweat the diced scallion in the olive oil, using as little oil as you can get away with. Over medium heat, add the shelled fresh peas and cover with 2 cups of broth, or enough to cover the peas. Cook about 15 minutes.
- Finely chop the mint and whisk into the soup, letting the mint flavor and smell permeate the pea soup.
- Pass the soup through a colander, pressing some of the mixture through. If it is too thick add water. Season to taste with salt and pepper, or even a sprinkle of sugar to liven it up. Cool it. Pour the soup into glass tumblers, and garnish with sprigs of mint. Serve well chilled.