Fresh Pea and Mint Soup

Name: Fresh Pea and Mint Soup
Yield: 4 servings
Ingredients: 1 2 tablespoons olive oil; 1 1 2/3 cups chopped shallots (about 6 very large); 1 2 garlic cloves, minced; 1 8 cups shelled fresh peas (from about 5 pounds peas in pods) or two 16-ounce bags frozen petite peas, unthawed; 1 5 1/2 cups (or more) low-salt chicken broth (preferably organic); 1 1/4 cup chopped fresh mint plus additional for garnish

From the kitchen of Carly

Bright green, silky smooth, and pure spring in a bowl. Fresh peas and mint marry with shallots and garlic into something elegant yet effortless. Chill it or serve warm. Either way, it's the soup that makes you believe in simple cooking.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons olive oil
11 2/3 cups chopped shallots (about 6 very large)
12 garlic cloves, minced
18 cups shelled fresh peas (from about 5 pounds peas in pods) or two 16-ounce bags frozen petite peas, unthawed
15 1/2 cups (or more) low-salt chicken broth (preferably organic)
11/4 cup chopped fresh mint plus additional for garnish

Instructions

Heat oil in heavy large pot over medium heat. Add shallots and garlic. Sauté until tender, about 7 minutes. Add peas and stir 1 minute. Add 5 1/2 cups broth and bring to simmer. Cook until peas are very tender, about 8 minutes. Cool 15 minutes. Puree soup and 1/4 cup chopped mint in batches in blender until smooth. Return to same pot; thin with more broth by 1/4 cupfuls, if desired. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
Rewarm soup over medium-low heat. Season to taste with salt and pepper. Ladle into bowls; garnish with additional mint.
A bottle of bubbly is the perfect way to begin this special meal. It's also a great pairing for the soup. We like the crisp acidity and long finish of the Champagne Henriot NV Brut Souverain ($35, France).