Minted Sweet Pea Soup

Submitted by Gaelige Coinnaigh

"Refreshing summer soup! Additional Information: Each: 193 Calories, 372 mg sodium, 38 mg cholesterol, 12 g fat, 17 g carbohydrates, 6 g protein, 6 g fiber"

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 6

ingredients

• 2 (10 ounce) packages frozen baby peas
• 2 tablespoons unsalted butter
• 6 green onions, trimmed and thinly sliced (white part)
• coarse salt
• 1 small bibb lettuce, leaves well-washed and tough ends removed
• 2 cups chicken or 2 cups vegetable stock
• 1 bunch of fresh mint, stemmed and washed well
• 1⁄2 cup heavy whipping cream
• white pepper
• 1 small pea shoots, for garnish

directions

1. Cook the peas according to the package directions, drain and set aside.
2. Melt the butter in a soup pot over medium-low heat. Add the green onions and salt and cook, stirring, until just softened, 3 minutes.
3. Add the lettuce and ½ cup water, cover and cook over very low heat until very soft, 5 to 7 minutes.
4. Add the stock and 1 cup of water and bring to a boil. Reduce heat and simmer 5 minutes.
5. Working in batches, transfer the lettuce mixture, peas and mint to the blender and process until smooth.
6. Transfer to a clean pot and add the cream. Simmer 5 minutes.
7. Season with more salt, if needed, and add white pepper to taste. Ladle into bowls and garnish with pea shoots.