As regular readers of the blog are probably aware, I love soups and stews. Seriously. When I can throw everything into one pot and call it dinner, I am a very happy girl. I’ve also made it abundantly clear that I love summer. None of that cold weather crap, thank you very much, I’ll take sweltering temperatures any day of the week. But these two facts leave me with a bit of a conundrum. In the summer, the last thing I want to eat is a big bowl of hot and hearty stew. And yet, I still love it…so what’s a girl to do?
Honestly, it’s a pretty easy solution: simple, light, vegetable soups. Especially those that can be served cold as well as hot! I absolutely adore gazpacho, and if I’m on a cruise and they have “fruit soups” on the menu you can rest assured I’m going to order a bowl (although, for the sake of honesty, those are really more like smoothies you eat with a spoon). This soup, though, isn’t a smoothie. Nope, it’s an honest to goodness soup that’s ideal for spring. With spring peas (or, you know, the frozen ones) and mint fresh from the garden, it’s impossible to go wrong.
More to the point, it is outrageously easy to make. Seriously, saute an onion, throw in the stock and the peas, and puree. You’re good to go! I can totally see making this for the kiddo this time next year. However, with the fresh mint and squeeze of lemon, there is absolutely no way it feels like eating baby food. Anyway, kids or no kids, this is a perfect dinner solution for those sweltering summer nights.
Minted Pea Soup
- Olive Oil
- 1 medium – large onion, diced
- 1 qt vegetable broth
- 20 – 24 oz frozen peas, thawed
- Salt & Pepper to taste
- ¼ cup fresh mint leaves, roughly chopped
- 1 – 2 tbsp fresh lemon juice
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent, about five minutes.
- Add the vegetable broth, raise heat, and bring to a boil. Once boiling, add peas, salt, and pepper, and reduce heat to a simmer. Simmer, partially covered, for 10 – 12 minutes. Stir in mint leaves and simmer for an additional 2 – 3 minutes.
- Using an immersion blender, puree soup. Stir in lemon juice, taste, and adjust seasonings as necessary. Continue to cook for a minute or two.
- Serve either hot or cold, garnished with more mint leaves.