Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

Gallery

Credit: Annie Schlecter

Recipe Summary

total:
20 mins
hands-on:
10 mins
Yield:
Serves 6 to 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large saucepan over medium heat. Add the onion and cook until softened, 3 to 4 minutes.

    Advertisement
  • Add the broth, peas, mint, salt, and sugar. Remove from heat.

  • Transfer half the mixture to a blender or food processor and puree until smooth. Repeat with the remaining soup.

  • To serve the soup cold, transfer it to a bowl, cover, and refrigerate for at least 3 hours and up to 24 hours.

  • To serve the soup hot, return it to pan and place over medium heat until warmed through. Ladle into teacups.

Nutrition Facts

277 calories; fat 10g; saturated fat 5g; cholesterol 20mg; sodium 909mg; protein 15g; carbohydrates 36g; sugars 13g; fiber 10g; iron 4mg; calcium 80mg.
Advertisement