Wednesday, April 10, 2013

Spring Pea Soup
2 Tbs. olive oil
2 shallots thinly sliced
1 garlic clove, minced
1 lb. fresh or frozen peas, blanched
2 cups vegetable stock
20 mint leaves, plus leaves for garnish (can be substituted with basil or cilantro)
Kosher salt (or sea salt) and freshly ground pepper to taste

Saute shallots over medium heat with 2 Tbs. olive oil, stirring, 3-5 minutes. Add garlic, stirring, 1 minute. Transfer to Vitamix, add peas, stock, and mint. Slowly bring Vitamix up to full speed, blend until soup is hot, about 6 minutes.  Add salt and ground pepper to taste. Garnish with mint. 

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