Spring has Sprung! Fresh Pea & Mint Soup
Written by Dr. Sean Medlin and Dr. Krystal Czegus / Updated on May 17, 2014 / 0 comments
Spring has Sprung!
Fresh Pea & Mint Soup
2 tablespoons olive oil
1 2/3 cups chopped shallots (about 6 very large)
2 garlic cloves, minced
8 cups shelled fresh peas (from about 5 pounds peas in pods) or two 16-ounce bags frozen petite peas, unthawed
5 1/2 cups (or more) low-salt chicken or vegetable broth (preferably organic)
1/4 cup chopped fresh mint plus additional for garnish
Heat oil in heavy large pot over medium heat. Add shallots and garlic. Sauté until tender, about 7 minutes. Add peas and stir 1 minute. Add 5 1/2 cups broth and bring to simmer. Cook until peas are very tender, about 8 minutes. Cool 15 minutes. Puree soup and 1/4 cup chopped mint in batches in blender until smooth. Return to same pot; thin with more broth by 1/4 cupfuls, if desired.
Can be made ahead of time…Cool, cover, and chill. Rewarm soup over medium-low heat. Season to taste with salt and pepper. Ladle into bowls; garnish with additional mint.
Dr. Sean and Dr. Krystal inspire practice members and the community to take the necessary action to achieve your optimum state of health. They educate about the natural healing capabilities you possess and the importance of a healthy nervous system that is free from interference.
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