(Chicago) – Green is my favorite color whenever spring comes. If something becomes my favorite, it will be evident in the clothes I wear, things I buy and even in the food I fancy to eat. Yes, I notice that I eat more green vegetables during spring-summer time. And pea soup with mint is a bona fide personal favorite. It is vibrant, pleasant to look at and very refreshing to eat. Not to mention, it very simple to make. I eat this as an entrée at times when I feel like dieting but in most occasions, I serve this as pre-entrée whenever I host dinner at home.
- 4 cups peas
- 5 cups chicken stock
- 1 medium potato, cubed
- 1 medium onion, chopped
- 2 tablespoons mint
- ½ teaspoon tarragon
- 2 tablespoons butter + ½ tablespoon
- Salt and pepper
- ¾ cup heavy cream
- 10 pieces snow peas for garnishing
- Heat butter on medium in a large saucepan or a stock pot
- Add the onions and cook for 5 minutes until onion is translucent
- Add the chicken stock and potato and bring to a boil on high heat.
- Add peas and cook for another 5 minutes until peas and potato pieces are tender
- Remove from heat and add mint and tarragon. Season with salt and pepper. Let it cool a little for like 15 minutes.
- Puree the soup using a blender. Do this in batches, half-full at a time and cover tightly to prevent splattering. Use another bowl to hold the pureed soup.
- Bring the pureed soup back to the pot on medium-low once all the mixture is pureed.
- Add heavy cream and stir continuously for like 3 minutes. Remove from heat.
- Serve hot on a clean bowl and garnish with cooked snow peas.
For garnishing, sauté the stemmed snow peas in butter on a separate pan for 3 minutes. Don’t overcook. Also, don’t forget to clean it by grabbing the tip of each snow peas and pull out the string that runs along its side.