You are here: Home » Recipes » Sweet Pea Soup with Mint Pesto Sweet Pea Soup with Mint Pesto Recipe by Our Cookbook CollectionKitchen Tested Yield 6 to 8 servings Prep 5 mins Cook 35 mins Fresh green peas make this a stellar spring soup. Frozen peas will work, too. PrintEmail If you use frozen peas, buy the petite variety; they're sweeter than larger peas. Ingredients Pesto:1 cup fresh mint leaves, loosely packed1 cup flat-leaf parsley leaves, loosely packed4 garlic cloves1/2 cup extra-virgin olive oil1/4 cup blanched slivered almonds1 cup grated Asiago or Parmesan cheese1 teaspoon sea salt1/2 teaspoon freshly ground black pepperSoup:2 tablespoons unsalted butter2 tablespoons olive oil1 large yellow onion, chopped1 1/2 pounds Yukon Gold potatoes (3 to 4 medium), peeled and chopped3 celery stalks, chopped5 cups reduced-sodium chicken or vegetable broth2 cups shelled fresh or frozen green peas1 head butterhead (Bibb) lettuce (about 4 cups, loosely packed)3 tablespoons chopped fresh mint2 teaspoons sea salt1 teaspoon freshly ground black pepper Instructions To prepare pesto, place mint, parsley and garlic in a food processor. Pulse to roughly chop. With motor running, pour in olive oil. Scrape down sides of bowl. Add almonds, cheese, salt and pepper. Purée until smooth, about 1 minute. Use immediately or refrigerate in an airtight container up to 1 week. To prepare soup, melt butter and olive oil in a large saucepan over medium heat. Add onion; reduce heat, and cook, stirring often, until soft and translucent, about 10 minutes. Add potatoes and celery; cook 5 minutes. Add broth and peas and bring to a low boil over high heat. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add lettuce and simmer until tender, about 2 minutes. Stir in mint, salt and pepper. Remove from heat. Cool slightly. Working in batches, pour soup into a food processor or blender and purée until smooth. Taste and season with additional salt and pepper if desired. Serve warm or chilled with a teaspoon of Mint Pesto spooned onto each serving. (You’ll have pesto left over). The soup will keep, refrigerated in an airtight container, up to 3 days. Reprinted with permission from Fresh Every Day: More Great Recipes from Foster’s Market by Sara Foster (Clarkson Potter Publishers, 2005).