Mint Pea Soup

  • Yield 4 servings

This chilled soup makes a refreshing appetizer on a hot day.


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



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