Mint Pea Soup

  • Yield: 4 servings


1cup chicken broth
1small onion, chopped
1small potato, peeled and chopped
1cup fresh or frozen peas
1/2cup loosely packed mint leaves
1-- garlic clove, minced
1cup heavy cream
1cup chicken broth
-- Salt and pepper to taste


  1. Combine 1 cup broth, the onion, potato, peas, mint and garlic in a saucepan and mix well.  Cook for 15 minutes or until the potato is tender.
  2. Combine with the cream and 1 cup broth in a blender and process to the desired consistency.  Return the soup to the saucepan and season with salt and pepper.  Simmer just until heated through; do not boil.  Ladle into soup bowls.  Serve chilled, if desired.


Recipe reprinted with permission from the Devon Horse Show and County Fair’s Appetizers at Devon(Devon, Pennsylvania, 2008).