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Chilled Spring Pea Soup with Mint

Yields1 Serving

Chilled Pea Soup

 2 tbs Tantillo California Extra Virgin Olive Oil
 1/2 cup diced spanish onion
 1 clove garlic
 2 lb. frozen green peas
 5 cups water
 1/4 cup honey
 2 tbs chopped fresh mint plus 4 sprigs more for garnish
 1/2 cup heavy cream
 Salt & pepper to taste
1

Sweat onions and garlic in Tantillo California Extra Virgin Olive Oil for 2 minutes.

2

Add peas and water and bring to a boil. As soon as the soup boils, remove from heat and add chopped mint.

3

In small batches, puree soup in blender at high speed until smooth.

4

Return to a bowl and whisk in heavy cream, salt and pepper.

5

Chill soup for 3 hours minimum and garnish with fresh mint sprig and a drizzle of heavy cream if desired. Buon Appetito!