Italy, Chilled Pea and Mint Soup

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Total Time
35mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Finely chop the mint and whisk into the soup, letting the mint flavor and smell permeate the pea soup.
  3. 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.