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Chilled Minted Pea Soup
(recipe, Williamsburg Farmers Market)
Chef “Gus” Lutz of The Kitchen at Powhatan demonstrated this recipe at our market for Memorial Day weekend 2010.
- 2 Tbsp. olive oil
- 4 to 5 scallions, white and green parts finely chopped
- 4 cups shelled fresh peas or frozen peas (20 ounces)
- ¼ cup coarsely chopped fresh mint leaves
- 6 cups chicken or vegetable stock (preferably homemade)
- Salt and freshly ground black pepper
- ½ cup half and half
- In a large pot, heat the olive oil over medium-high heat.
- Add the scallions and cook, stirring for 1 to 2 minutes until softened.
- Add the peas and mint leaves and cook, stirring for about 5 minutes until softened and fragrant.
- Add the stock and bring to a boil over high heat.
- Reduce the heat and simmer for 15 to 20 minutes.
- Season to taste with salt and pepper.
- Let the soup cool to room temperature.
- Transfer the soup in batches to a food processor or blender and process until smooth.
- Strain through a sieve into a pot, pushing hard with the back of a spoon to extract as much liquid as possible. Alternatively, puree the soup using a food mill. Discard the solids.
- Stir in the half and half, adjust the seasonings, cover and refrigerate for at least 2 hours until chilled.
- Stir well before ladling into chilled bowls.
- Garnish each serving with minced mint leaves for garnish.