MINTED PEA SOUP

Minted Pea Soup image

Provided by Martha Stewart

Number Of Ingredients 10

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2 teaspoons olive oil
4 shallots, sliced
1/2 pound waxy potatoes, peeled and cut into 1-inch pieces
2 cups chicken stock, preferably homemade
1 10-ounce package frozen peas
6 ounces snow peas, trimmed and cut in half crosswise
1/2 cup fresh mint leaves, loosely packed
Salt and freshly ground pepper
2 slices white bread, cut into 1/2-inch cubes and toasted until golden brown, for croutons
1/4 cup pea shoots (optional)

Steps:

In a medium saucepan, heat oil over medium heat. Add shallots and saute for 2 minutes. Add potatoes and chicken stock; bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender. Add frozen peas and snow peas; simmer for 3 more minutes, or until just tender and still bright green. Stir in mint leaves.
Remove pan from heat and allow to cool slightly. Puree in small batches in a blender or food processor until smooth. Return to saucepan and heat through. Season with salt and pepper, ladle into bowls, and sprinkle with croutons and pea shoots if desired.

Nutrition Facts : Calories 211 g, Cholesterol 1 g, Fat 3 g, Fiber 6 g, Protein 10 g, Sodium 276 g