Pea & Mint Puree w/ Lemon

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A pureed soup is my favorite starter for a formal dinner.  It can be made ahead of time and the recipe can easily be doubled or even tripled to serve a crowd.  With the arrival of spring my mind has been turning to fresher and lighter ingredients and peas and mint are the ultimate spring ingredients.  Courtesy of Williams-Sonoma’s Soup of the Day, this soup has become my go-to recipe for spring entertaining.  The bright green color makes for a beautiful presentation with the mint adding a pleasant surprise for guests.  Served with Lemon-Parmesan Madeleines this is the perfect starter for a larger meal but can also stand alone with a green salad and some crusty French bread for a light lunch.

PEA & MINT PUREE WITH LEMON

2 Tablespoons unsalted butter

2 shallots, minced

3 cups chicken or vegetable broth

3 cups fresh or frozen peas, plus more for garnishing

1/2 cup chopped mint, plus small leaves for garnishing

1 Tablespoon sour cream

Grated zest of one lemon

Salt and freshly ground pepper

Olive oil for drizzling

  • In a large, heavy stock pot, melt the butter over medium-high heat.  
  • Add the shallots and cook until soft, 5 minutes.  
  • Add the broth and bring to a boil.  
  • Add the peas, reserving a few for the garnish and cook until tender, 3-5 minutes.  
  • Stir in the chopped mint.  Remove from the heat and let cool slightly.
  • Working in batches, puree the soup in a blender, food processor, or use a stick blender.  
  • Return to the pot, stir in the sour cream and warm over medium heat.  
  • Turn off the heat and stir in the lemon zest.  
  • Season with salt and pepper an serve, garnish with the mint leaves, peas, and drizzled with the olive oil.

 

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