I love this recipe for the present moment, because I have so many of these ingredients coming along in my garden in mid-June….chives, mint, peas…..sounds just as refreshing as it tastes. Give this easy recipe a try….it’s good enough for company!
3 tb. salted farm butter
1 onion, finely chopped
1 qt. vegetable broth
6 cups fresh or frozen, thawed green peas
1/4 cup Italian parsley leaves stemmed
1/4 cup fresh mint leaves, stemmed
1/4 cup creme fraiche or a non dairy substitute.
1/4 cup chopped fresh chives for garnish
Melt butter in a heavy bottom pot over medium heat. Add the chopped onion and cook, stirring until translucent, about 8 minutes.
Add half the broth and bring to a boil. Add the peas and simmer until just cooked through, if fresh just about 4 minutes.
Remove from heat and add herbs, seasonings and add remaining broth to pot.
Puree the soup in the pot with an immersion blender, correcting the seasonings and amount of liquid until you get to a perfectly smooth consistency.
This soup may be served warm or cool and topped with creme fraiche and chives or left dairy free and Vegan.