Fall

Minted Soup

by:
June 30, 2012
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

  • Serves 4-6
Ingredients
  • 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
In This Recipe
Directions
  1. 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.
  2. Add mint leaves and with an immersion blender - puree soup to desired consistency. Add half and half. Serve hot or cold.
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