Ingredients
1 tbsp. unsalted butter
1 small yellow onion
5 c. low-sodium chicken broth
6 c. frozen peas
salt and pepper
1 c. lightly packed mint leaves
1/2 c. heavy cream or plain Greek yogurt (optional)
Preparation
Step 1In a large pot, heat butter over medium-low heat. Add onions and cook, stirring often, until softened, about 8 minutes. Add broth, raise heat to high, and bring to a boil. Add peas, season with salt and pepper, and stir. Cover pot, bring broth back to a boil, and cook only until peas are thawed (overcooking will dull color), 2 to 3 minutes. Stir in mint.Step 2Working in batches, process soup in blender until smooth and pass through a strainer set over a large bowl, pushing on solids with a ladle until all of liquid is extracted. Discard solids. (It’s not necessary to strain soup, but doing so gives it a silkier texture.)Step 3Refrigerate until cold, stirring occasionally so that it chills evenly and doesn’t discolor in places. If soup is too thick after it chills, thin it with a little broth or water. Check seasonings, then serve drizzled with heavy cream or dolloped with yogurt, if you like. The soup will keep, covered in refrigerator, for about 2 days. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
From: Keepers © 2013 by Kathy Brennan & Caroline Campion Buy the book
