I have been making this recipe often this Spring. It’s just right – – tasty, fast, and as beautiful as it is good for the body. It’s so GREEN. I use my homemade chicken stock in this soup, but it’s nearly as good with water. Takes about 20 minutes to make. Seriously – it’s that fast and easy. Enjoy!
Fresh Pea Soup with Mint
Serves 2 – 3 for an entree, or 4 – 5 for a starter. Doubles easily.
1 shallot, minced
1 TB butter
1 LB shelled fresh peas (I use frozen petite peas)
3 – 4 cups chicken stock
salt and fresh ground pepper
fresh mint, about 1/4 cup chopped
Heat a medium saucepan over medium heat. Sauté shallot in butter for a few minutes. Add peas and barely cover with chicken stock. Be careful not to add too much, or the soup will be thin. You can always add more stock if the soup is too thick. Bring to a boil and simmer for about 5 minutes. Add mint, then immediately puree soup in a blender or with an immersion blender. Add more stock or water if it’s too thick. Season with salt and pepper, garnish with a fresh mint leaf, and serve.
recipemuse.com 
I gave this a try today, even though I didn’t have any mint on hand, and it turned out great. It was easy and delicious, what a nice way to get your veggies!
In the instruction section you say to add”peas and barley” but in the ingredients list you never mention barley. Soo..how much barley do you use?
Hey Laura! I see that it could be confusing, but I wrote “barely cover”. Totally looks like barley, but I meant to just cover with the chicken stock.
Making this tonight, friend! Any idea what the calories might be for those who are counting? 🙂
Hey Julie: As far as an entree goes, pretty low. 117 Calories per cup of fresh peas, butter adds some more. Chicken stock is pretty low. Maybe 200 Calories a bowl? Depends on serving size.
it tasted great! Thanks for the awesome recipe!