Pea Soup with Mint Recipe

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As a first course, this refreshing soup is served cool or warm.
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  • 1 onion, diced (approximately 1 1/2 cups)
  • 1 red potato, peeled and diced (approximately 1 cup)
  • 3 1/2 chicken broth
  • 20 frozen peas, thawed and drained
  • 1/4 milk (can also use half-and-half or heavy cream)
  • Salt and pepper to taste
  • Freshly grated nutmeg, to taste
  • Juice of 1/2 fresh lemon, lemon zest for garnish
  • 1/8 fresh mint leaves, thinly sliced
  • Whole mint for garnish
  • Bring onion, potato, and stock to a boil in saucepan. Reduce heat and simmer until the potato is tender. Add thawed peas and remove from heat.

  • Purée soup in batches using a blender. Add cream as you blend until smooth. Season with salt, pepper, and nutmeg. Add lemon juice and zest. Stir in fresh mint.

  • Refrigerate until ready to serve. Serve warm or cool, garnish with fresh mint and lemon zest.
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