Zesty Pea Soup
Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Peas, Jalapeño, and Mint is a delicious new take on the traditional Pea Soup recipe! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from the jalapeño that gives you a wonderful warmth (not spicy hot) feel in your mouth and keeps you coming back for more. They blend together for the perfect Zesty Pea Soup.
Servings 4 people
Ingredients
- 4 cups Frozen Peas about 2, 10oz packages
- ½ cup Onion, diced and then frozen
- 2 Tbls Jalapeño, finely chopped, no seeds about 1, fat 3" jalapeño
- 1 teaspoon Extra Virgin Olive Oil
- 3 cups Low Sodium Vegetable Broth
- 4 Tbls Fresh Mint, gently sliced
- 2 Tbls Corn Starch
- ¼ cup Cold water
- 1 cup Half and Half
- Salt, to taste
- Fresh Ground Pepper, to taste
Instructions
Prep Ahead
- Dice the onion and place the onion in a bag in the freezer over night.
- Seed the jalapeño, then dice it.
Make the Pea Soup
- In a medium sauce pan, add a teaspoon olive oil, then add the peas, frozen onion, and jalapeño. Cook for 8-10 minutes, until the peas and onions are thawed, stirring frequently,
- Warm the vegetable broth up in a sauce pan (it does not need to be brought to a boil, just warmed) and then add it to the peas. Cover and simmer for 10 minutes.
- Move the soup pot off the hot burner and let it cool for about 10 minutes. Then, transfer the soup to a blender and add the mint. Blend until completely smooth.
- Make the slurry by adding the corn starch to the cold water.
- Pour back into the sauce pan, and whisk in the Half and Half as well as the corn starch slurry. Bring back to a simmer (do not boil) and cook for 5 minutes stirring to make sure no clumps form. The sauce will thicken a bit.
- Taste for seasoning and add Salt and Fresh Ground Pepper to taste.
- Serve in bowls and garnish with sour cream or plan yogurt and fresh mint.
