Ingredients1 h 40 m servings 291 cals
- Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
- Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
- Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.
Per Serving: 291 calories; 15.3 g fat; 27.3 g carbohydrates; 12 g protein; 43 mg cholesterol; 707 mg sodium. Full nutrition
ReviewsRead all reviews 5
The soup was somewhat thin, but very refreshing with a minty flavor. Instead of the whipping cream, I put a dollop of fat-free sour cream on top. I'll make this again, but will half the milk and...
We made a double batch of this soup for an appetizer for my parents-in-law and grandparents-in-law, and uncle. Everybody loved it and asked for the recipe.
This was certainly inexpensive and easy to make but I found the mint flavour overpowering. I served it hot with warm crusty rolls. Maybe when it's cool it tastes different? Not sure if I will ...
105 in Amarillo yesterday and this soup was perfect paired with a chilled garden vegetable sandwich prepared on hearty dark pumperknickel. Though I have no sweet tooth, I recommend a bit more su...