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Author Notes: I love to see mint in a mint julep and beyond that I don't really have much use for it. However, mint has taken hold of my backyard to the point where I should be selling it in bunches at the local farmer's market.
It's always a nice decoration on a dessert plate but I think that concept only works in restaurants - at my house if I'm having a dinner party, realistically that sprig will never make it on to the plate. After a few courses, with wine always flowing in copious amounts, I'll tell myself - oh, next time. Hopefully the pie and whipped cream WILL reach the guests. Mint adornment? Who cares?
On the other hand fresh mint can always play a role - especially in this soup. It really defines the taste and makes for a great first course. —blanka.n
- 1/2 Large onion, chopped
- 3 tablespoons Sweet butter
- 1 tablespoon Olive oil
- salt and pepper
- 1 Medium zucchini, chopped (lightly peeled)
- 1 1/2 cups Frozen peas
- 2 Cans of chicken broth
- 1 1/4 cups Fresh mint leaves, very lightly chopped
- 1/2 cup Half and half
- Saute onion in butter and olive oil, add salt and pepper and cook til very soft. Add zucchini and continue to cook for a few minutes. Add room-temp peas and cook another minute or two. Add chicken broth and simmer for about 20 minutes.
- Add mint leaves and with an immersion blender - puree soup to desired consistency. Add half and half. Serve hot or cold.
- This recipe was entered in the contest for Your Best Recipe with Mint
Butter is better, Jacques Pépin, and more
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