Chilled Sweet Pea Soup
Serves: Approximately 5½ cups or 6 servings
  • 1 tablespoon unsalted butter
  • 1 medium leek (white and light green portion only), chopped
  • 3 cups reduced-sodium chicken broth
  • 2 (10-ounce) bags frozen peas
  • 2 tablespoons minced fresh mint leaves
  • 2 teaspoons table salt
  • ½ cup heavy whipping cream
  • Garnish: fresh mint leaves
  1. In a large saucepan, melt butter over medium heat. Add leek, and cook, stirring occasionally, until tender, 5 to 10 minutes. Add broth, and bring to a boil. Add peas, stirring until combined, and cook until tender, 1 to 2 minutes. Add minced mint, and salt, stirring well. Remove from heat, and let cool slightly.
  2. Working in batches, transfer soup mixture to the container of a blender; blend until smooth. Transfer soup to a large bowl. Stir in cream. Let cool for 30 minutes. Cover and refrigerate overnight.
  3. Garnish individual servings with mint leaves, if desired. Serve cold.
Recipe by TeaTime Magazine at