Pea and Mint Puree with Lemon

Although this quintessential spring soup can be made with frozen peas if necessary, it is the perfect dish for showcasing the tender fresh peas that are available at the farmers’ market in spring. For an elegant and flavorful garnish, swirl crème fraîche or olive oil on top.

 

Pea and Mint Puree with Lemon

 

2 Tbs. unsalted butter

2 shallots, minced

3 cups (24 fl. oz./750 ml) chicken broth

3 cups (15 oz./470 g) fresh peas, plus more for garnish

1/2 cup (3/4 oz./20 g) chopped mint, plus small leaves for garnish

1 Tbs. sour cream

Grated zest of 1 lemon

Salt and freshly ground pepper

Extra-virgin olive oil for drizzling

 

In a large, heavy pot over medium-high heat, melt the butter. Add the shallots and cook until soft, about 5 minutes. Add the broth and bring to a boil. Add the peas, reserving a few for the garnish, and cook until tender, 3 to 5 minutes. Stir in the chopped mint. Remove from the heat and let cool slightly.

 

Working in batches, purée the soup in a blender or food processor. Return to the pot, stir in the sour cream and warm over medium heat. Turn off the heat and stir in the lemon zest. Season with salt and pepper and serve, garnished with mint leaves and peas and drizzled with oil. Serves 4 to 6.

 

 

Find more soup recipes for every season and occasion in our cookbook
Williams-Sonoma Soup of the Day, by Kate McMillan.