Spring Pea Soup with Lemon and Mint

Spring Pea Soup with Lemon and Mint

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 1 small shallot, chopped
  • 3 1/2 cups blanched fresh peas or 1 package (16 oz.) frozen petite peas, defrosted and drained
  • 2 cups vegetable broth
  • 1/4 cup packed fresh mint leaves
  • 3 tablespoons half and half
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Plain Greek yogurt

Directions

  1. In a small saucepan over medium-high, melt the butter. Add the onions and shallots. Cook until onions are clear, about 4 minutes.
  2. Spoon onion mixture into a blender jar. Add peas, broth, mint, half and half, lemon juice, salt and pepper. Blend on PUREE or HIGH for 2 minutes or desired consistency is reached.
  3. Refrigerate until ready to serve.
  4. Swirl in yogurt before serving.

Serves: 6-8

Test Kitchen Tip: To further improve the smooth consistency of the soup, press it through a fine mesh strainer or food mill after blending.

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Norton
image to the top