From this past Easter long weekend, we are sharing yet another delicious recipe from our kitchen to yours. Pea and Mint soup can be served in a number of ways. At our Toronto and Vaughan banquet hall we serve it as an hors d’eouvre during cocktail hour in shooter style glasses. It can also be eaten as a hot or cold bowl of soup. In this wedding blog, we dish up the secret behind one of our favourite green dishes.
Pea and Mint Soup
Estimated cooking time: 25 minutes
This recipe will serve 4 large bowls of soup!
What you will need:
- 1/2 tbsp butter
- 1 large shallot, which needs to be peeled and minced
- 2 cups chicken stock (or vegetable stock if you prefer)
- 10 fresh mint leaves
- 1 lb / 500 g frozen baby peas (any brand will do fine here!)
- Salt and freshly ground pepper for taste and for garnish
- Melt your butter in a medium pot. Once melted, cook shallots over medium-high heat for about one minute.
- Add chicken or vegetable stock and mint leaves. Bring these ingredients to a boil.
- Add frozen peas, bring back to a boil and then simmer for about 4 minutes or until peas are tender. Season with salt and pepper to taste. Then let the soup cool a little bit.
- Remove mint leaves and transfer soup to your blender (or use a hand held mixer) and blend until very smooth.
- If you want to eat this soup cold, set aside in the fridge until ready to eat (we love this soup very cold). If you prefer it warm, simply transfer the soup back to the pot and reheat.