MINTED PEA SOUP

Minted Pea Soup image

Provided by Barbara Kafka

Categories easy, quick, weekday, soups and stews, appetizer

Time 30m

Yield 5 1/2 cups, serves 4 to 5

Number Of Ingredients 7

Ingredients

4 cups shelled fresh peas (1 1/2 pounds), or frozen peas, defrosted in a seive under warm running water
3 1/2 cups vegetarian broth (see Micro Tips) or canned chicken broth
5 teaspoons cornstarch
20 fresh mint leaves, cut across into chiffonade
1/2 cup buttermilk
1 tablespoon kosher salt
Freshly ground black pepper to taste

Steps:

Combine peas and 1/4 cup broth in a 2 1/2-quart souffle dish or casserole with a lid. Cover tightly with microwave plastic wrap or with lid. Cook at 100 percent power for 12 minutes in a 650- to 700-watt oven. If using frozen peas, eliminate this step and puree peas with broth as below. If using plastic, prick to release steam.
Remove from oven and uncover. Pass peas through a food mill fitted with a medium-size disc. Scrape mixture back into casserole.
Dissolve cornstarch in remaining broth and whisk into pea puree. Add mint. Cover and cook for 8 minutes. If using plastic, prick to release steam.
Remove from oven. Uncover and stir in remaining ingredients. Serve hot or chilled.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 1 gram, Fiber 5 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 810 milligrams, Sugar 7 grams