Snap Pea Soup with Mint & Lemon
1½ lbs sugar snap peas
½ cup shallots, minced
2½ cups vegetable broth
¼ cup Parmesan cheese, grated
2 tbsp fresh mint, chopped
zest of 1 lemon
2 tbsp lemon juice
¼ tsp salt
ground black pepper, to taste
¼ cup heavy cream or plain yogurt
1. Bring a large pot of salted water to a boil. Rinse and remove stems from peas, then add to the water and blanch for about 6-8 min until tender. Drain immediately and place in an ice bath to retain color and prevent further cooking.
2. Heat a stockpot over medium-low heat and sauté shallots for about 3 min, or until soft. Remove pot from heat.
3. To the stockpot, add the peas, broth, Parmesan, mint, lemon zest, lemon juice, salt, and pepper. Mix to combine, then pour into a blender and blend until smooth.
4. Reheat the blended soup until just hot. Whisk the heavy cream or yogurt into the puréed soup.
Can be served either hot or cold. Top each serving bowl with a small dollop of cream or yogurt and a mint leaf.