Pea Soup with Mint Recipe
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As a first course, this refreshing soup is served cool or warm.
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1 each onion, diced (approximately 1 1/2 cups)
1 each red potato, peeled and diced (approximately 1 cup)
3 1/2 cups chicken broth
20 ounces frozen peas, thawed and drained
1/4 cup milk (can also use half-and-half or heavy cream)
Salt and pepper to taste
Freshly grated nutmeg, to taste
Juice of 1/2 fresh lemon, lemon zest for garnish
1/8 cup fresh mint leaves, thinly sliced
Whole mint for garnish
Bring onion, potato, and stock to a boil in saucepan. Reduce heat and simmer until the potato is tender. Add thawed peas and remove from heat.
PurÃ©e soup in batches using a blender. Add cream as you blend until smooth. Season with salt, pepper, and nutmeg. Add lemon juice and zest. Stir in fresh mint.
Refrigerate until ready to serve. Serve warm or cool, garnish with fresh mint and lemon zest.
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