Dinner party starter
Summer soups are quick and easy especially this Pea and Mint Soup recipe. Fresh summer peas and garden mint are a match made in heaven; their combination in any recipe is delicious. Pea and Mint soup is simple, quick and easy to make and if fresh peas aren't available the pea and mint soup recipes works just as well with frozen peas.
1. Gently heat the oil and butter in a large saucepan, add the chopped onion and cook on a gentle heat for 10 minutes or until the onion is soft but not brown. Add the garlic and cook for a further 3 minutes.
2. Add 3/4 of the peas, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight fitting lid and cook on a medium boil for 10 minutes.
3. Blend the soup in a food processor, you will have a thick puree. Return the puree to the pan, season with salt and pepper and add the remaining peas and stock. Cook for a further 5 minutes.
4. Serve with crusty, fresh bread.
If using Parmesan cheese place a small mound in the center of the bowl and pour the soup around. Drizzle with a little extra virgin olive oil.
This soup is also delicious cold, but not chilled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (489g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 317 | ||
Calories from Fat: 115 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 29.9mg | 9 % | |
Sodium 1337.4mg | 46 % | |
Potassium 527.6mg | 14 % | |
Total Carbohydrate 34g | 10 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 23.9g | ||
Protein 17.8g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 317
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