Minted Pea Soup
2 tablespoons olive oil
2 tablespoons butter—use divide
Three to four large shallots—finely chopped
1/2 cup fresh chopped mint leaves
1/4 cup fresh chopped flat leave Italian parsley
1 teaspoon salt
1/2 teaspoon pepper
2 pounds frozen peas (two large bags)
3 cups gluten free chicken stock
1 cup cream
Directions:
Heat oil and 1 tablespoon of butter in a large saucepan over medium heat and sauté the shallots until they are soft and translucent, not brown about three minutes. Add the mint, parsley, salt, pepper, and the peas (you do not need to thaw) and heat until the peas are thawed.
Put pea mixture and about half the chicken stock in a blender and puree until smooth. You may have to add more chicken stock to get it really smooth and depending on the type of blender you may have to puree the pea mixture in two batches.
Return pea mixture to sauce pan, turn heat to medium-high, add the rest of the chicken stock and the cream and cook until hot but not boiling. Take soup off heat and stir 1 tablespoon of butter to finish the soup.
Garnish with more fresh cream, sour cream, or yogurt if desired. And mint leaves of course!
Serves 4–6.
