Minted Soup

By • June 30, 2012 0 Comments

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.


Serves 4-6

  • 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
  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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