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Ingredients
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3 tablespoons
butter
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1
yellow onion, chopped
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5-6
celery ribs, chopped
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2 cups
vegetable broth
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4 cups
fresh peas
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1/4 cup
parsley, chopped
-
1/4 cup
heavy cream
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salt and pepper to taste
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crème fraîche for serving
Directions
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Melt butter in a large pot. Add in onion and celery and cook for 7-8 minutes, until tender. Stir in vegetable broth and peas. Cook until peas are just slightly tender, about 3 minutes. Add in mint and parsley.
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Using an immersion blender or a food processor, puree the mixture until smooth.
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Add heavy cream, salt and pepper to taste. If the soup is too thick, add additional vegetable broth.
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Serve warm or let cool for 20 minutes and serve with a dollop of crème fraîche.
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