6 cups raw pea, in pods or the equivalent in frozen
1/4 cups fresh parsley
1/4 cups mint leaf
salt , and freshly ground pepper
1/4 cups sour cream
2 tablespoons whipping cream, or water
chives, chopped (for serving)
Preparation
20 mins
0 mins
Low
Melt the butter in a large pot over medium heat. Add the onion and cook, stirring frequently, until soft but not browned, about 6 to 8 minutes. Add 2 cups of broth and bring to a boil. Add the shelled peas, reduce the heat, and simmer until tender, about 5 minutes for fresh peas and around 2 minutes for frozen.
Remove the pot from the heat. Add the parsley, mint, and the remaining 2 cups of broth to the pot. Blend this soup in a regular or immersion blender until smooth, adding a bit of water to thin it out if the soup is too thick. Season with salt and pepper.
Whip the heavy cream and sour cream in a small bowl.
Serve the soup hot topped with chopped chives and a spoonful of the cream mixture.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?