SPRING PEA SOUP WITH MINT

Spring Pea Soup with Mint image

Provided by Danielle Alex

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
2 shallots, chopped (about 1/3 cup)
2 cloves garlic, minced
3 cups fresh English peas, shelled or frozen peas, thawed
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
1 cup packed fresh spinach (about 1 1/2 ounces)
1/4 cup lightly packed fresh mint leaves, chopped
Chopped pea shoots, chopped fresh chives or whole mint leaves, for serving

Steps:

Bring 2 1/2 cups of water to a boil in a small saucepan over high heat.
Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and cook until translucent, 1 to 2 minutes. Add the garlic and cook, stirring frequently, until just before it
starts to brown, about 1 minute. Stir in the peas, cayenne pepper, 1 teaspoon salt and boiling water. Reduce to medium-low heat and simmer until the peas are tender, about 2 minutes.
Let the pea mixture cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Add the spinach and mint. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Depending on the size of your blender you may need to blend the soup in two or three batches.
Return the soup to the saucepan and adjust its consistency as desired, adding room temperature water if it's too thick. Adjust the seasoning with salt and pepper to taste.
Serve the soup hot or place the soup in an ice bath for about 20 minutes and serve chilled. Top with pea shoots, chives or mint.