Peas are incredibly sweet and beautifully green, as long as they’re not overcooked. If it’s the texture that troubles you, though, this might just be the perfect recipe for you: the peas are pureed and served cold, so the soup is velvety and refreshing, with a hint of mint to keep your taste buds excited. Try it and see. This easy, tasty recipe is adapted from the cookbook Keepers by Kathy Brennan and Caroline Campion (Rodale, 2013).
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Large pot with lid
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Measuring spoons
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Measuring cup
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Wooden spoon
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Ladle
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Blender or food processor (adult needed)
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Clean dish towel
Ingredients
- 6 cups frozen baby peas
- 1 tablespoon olive oil or unsalted butter
- 1 tablespoon small onion
- 4 cups low-sodium chicken broth
- 1⁄2 cup fresh mint leaves, chopped
- 1 cup water
- 1⁄2 cup plain Greek yogurt
Instructions
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Put the pot on the stove and turn the heat to medium. When the pot is hot (flick some water into it: the drops should dance and sizzle), carefully add the oil.
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Add the onion and cook, stirring occasionally with the spoon, until tender, 10-15 minutes.
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Add 2 cups of the broth and half the mint and bring the mixture to a boil.
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Add the peas, and cook just until the peas are bright green and thawed, 1-2 minutes. Set aside to cool for 10 minutes.
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Use the ladle to carefully transfer the soup into the blender or food processor and puree it. If you are using a blender, put the top on but remove the little cap in the center. If using a food processor, leave the plunger out (both will allow the steam to escape). Cover the hole loosely with the clean dish towel. Turn the blender to the lowest speed and increase the speed as the soup purees.
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Pour the soup back into the pot, add the remaining 4 cups of broth and the water, and refrigerate until cold, about 2 hours.
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Serve garnished with the yogurt and remaining mint.
