Enjoy this soup warm or chilled, depending on the weather.
Green peas provide protein and minerals, and this recipe can be made with fresh or frozen peas. Their fabulous colour is both refreshing and inspiring when you’re tired of mushroom soup. If chopping vegetables is a problem, this recipe is perfect as it uses the power of the blender to do the hard work. Fresh mint is available year-round in the produce aisle of most major supermarkets. Enjoy this soup warm or chilled, depending on the weather.
2 Tbsp (30 mL) extra-virgin olive oil
1 medium sweet yellow onion, chopped
2 cups (500 mL) vegetable broth
4 cups (1 L) frozen peas, thawed
3/4 cup (185 mL) mint leaves, loosely packed
2 tsp (10 mL) lemon juice
1 tsp (5 mL) sea salt
1 tsp (5 mL) natural sugar
n a medium saucepan over medium heat, add oil and onion and sauté until onion is soft and translucent, about 5 to 8 minutes. Add broth and simmer 5 minutes. In jar of blender, place peas, mint, lemon juice, salt, and sugar. Carefully add hot broth to blender jar. Cover with lid, place a tea towel over the jar of the blender, and blend until smooth. (Hot liquids can expand when blended, so the tea towel is a precaution for spillage.) Pour soup into bowls and serve or chill to serve later. Keeps 1 to 2 days in refrigerator. Serves 4.
source: “Suppers for Savvy Seniors“, alive #276, October 2005