Fresh Pea Soup
  • ¼ diced sweet onion
  • 2 Tbls. olive oil
  • ¼ Cup white wine
  • 2 Cups Chicken stock or light-colored vegetable stock
  • 1½ Cups peas, frozen or fresh
  • 2 Tbsp. fresh mint, shredded plus more for garnishing
  • Creme Fraîche, sour cream or yogurt for garnish if desired
  1. Saute the onion and olive oil until soft. Add the white wine and cover, simmering until onion is very soft. Uncover and let reduce until very little liquid is left. Add the stock and mint and bring to a boil. Add the peas and cook just until done, two minutes for frozen and five minutes for fresh peas. Turn the heat off. Using a handheld blender, purée until creamy and smooth. This should take about three minutes. Voila! You have soup! If hot, garnish with more shredded mint, chives, olive oil or crème fraîche. Warning: the crème fraîche will melt into the soup. I ate it cool garnished with shredded mint and a dose of Galantino Bel Tocco Olive Oil. It is so full of flavor with a hint of mint.
Recipe by Spoon & Suitcase at