Appetizer: United States – Citrus-Mint Spring Pea Soup

Serving Size: 4

Approximate Time

Prep 8 min

Cook 7 min

Total 15 min

Ingredients

2 tbsp (30 ml) olive oil
1 small shallot, thinly sliced
2 cups (300 g) frozen green peas
2 1 / 2 cups (600 ml) low-sodium vegetable or chicken broth
1 / 4 cup fresh mint leaves, loosely packed
1 / 2 tsp finely grated lemon zest
1 to 2 tbsp (15 to 30 ml) fresh lemon juice, to taste
2 tbsp (30 ml) crème fraîche or plain Greek yogurt (optional)
Salt and freshly ground black pepper, to taste
Pinch of sugar or honey, optional
Extra mint leaves and a drizzle of olive oil for serving (optional)

Instructions

Warm the olive oil in a medium pot over medium heat. Add the shallot and a pinch of salt; cook, stirring, until softened and translucent, 3 to 4 minutes.
Add the peas and broth. Bring to a gentle simmer and cook until the peas are tender and bright, 5 to 7 minutes.
Remove from heat. Stir in the mint leaves and lemon zest. Blend until silky-smooth using an immersion blender (or carefully transfer to a blender, venting steam).
Return to the pot (if needed). Stir in lemon juice and crème fraîche or yogurt, if using. Season with salt and pepper; add a small pinch of sugar or honey only if needed to balance acidity.
Warm gently over low heat without boiling. Ladle into bowls and finish with a drizzle of olive oil and a few mint leaves, if desired. Serve hot or warm alongside the omelette.