I made a delicious pea soup during the spring, but now that it was summer, I wanted to change it up a bit. With the summer heat, I wanted some mint to add to the soup and was looking for something much thinner than the hearty Fresh Pea Soup I made before.
I was also making some ricotta recently and had a vat of whey to use. I read that whey is a great ingredient in soups so I decided to give it a try. If you use whey here, be careful with adding salt, since the whey is likely salted if it is a leftover from cheese production.
A friend of mine was coming for dinner and insisted that he was on a diet and wanted to eat salads. I made this soup to add on to a pearled couscous salad I had on hand from Blue Apron.
This is a really quick and easy recipe and will serve well both hot and cold!
Fresh Pea Soup with Mint
3 tablespoons unsalted butter
2 large shallots, minced
2 cloves garlic, minced
4-5 cups (960-1200 mL) vegetable broth or whey, depending on how thin you want the soup to be
1 teaspoon chicken broth concentrate
3 cups (450 g) shelled peas
a handful of mint leaves, roughly chopped (about 4 tablespoons)
a handful of parsley, roughly chopped
1/3 cup (80 mL) sour cream or yogurt
salt and pepper to taste
- Melt butter in a Staub or heavy bottomed pan. Sauté shallots for 2-3 minutes until translucent but not browned.
- Add garlic, cook for 1 minute longer.
- Add peas, herbs, broth/whey, and concentrate. Bring to a boil and cook for 15 minutes until peas are tender.
- Puree with immersion blender.
- Season with salt and pepper and stir in sour cream or yogurt.
Total cooking time: 25 minutes