I originally found this recipe on the Simply Recipes blog. You'll find my version, with only minor adjustments, below:
Summer Pea Soup
- 3 Tbsp minced sweet onion
- 2 tsp unsalted butter
- 2 cups low sodium chicken or vegetable broth
- 2 sprigs of mint, about 6 inches in total stem length
- 1 pound of frozen peas (petite, if you can find them)
- 1/4 cup milk (I use almond coconut milk)
- Salt and freshly ground pepper to taste
Add in the broth and mint sprigs, increase the heat and bring to a boil. Add the frozen peas and salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, 3-5 minutes.
Discard the mint and purée the soup in a blender (or with an immersion blender) until completely smooth. If there is still some texture remaining (I, personally, don't mind the texture), you can press the soup through a sieve. Stir in the milk.
Reheat to serve warm, or chill to serve cold. I think the flavor improves over time, so I'll often make this soup 8-24 hours before I plan to serve it.
Serve garnished with crème fraîche, bacon bits, or mint strips if desired.