This bright, refreshing spring soup combines peas simmered with potato and onion, then flavored with fresh mint. Its creamy texture and subtly sweet flavor make it a welcome seasonal dish.
Soften the onion in the butter, add the potato, and sauté, stirring, for a few minutes.
Add the vegetable broth and peas and bring to a boil. Reduce the heat and simmer for 12 minutes, until the vegetables are tender.
Blend the cooked vegetables until smooth, then stir in the milk.
Ladle the hot soup into bowls, sprinkle with fresh mint, and serve.
Overcooking the peas can dull their color and reduce their sweetness; remove the soup from the heat as soon as the vegetables are tender. Contains milk and butter, so it is not suitable for people with lactose sensitivity.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
