Summer's Best Potluck Dish: Three Bean Salad

Minted Spring Pea & Avocado Soup
Minted Spring Pea Soup

Sweet green peas, fresh mint and scallions, blended until silky smooth makes for a bright and welcome bowl of chilled soup. But, the secret ingredient that pulls it all together is the avocado. It adds a creamy richness to the soup that would be otherwise lacking. Top with crumbled feta for a briny counterpoint, and sprinkle with a few chili flakes if you like a little kick.

Minted Spring Pea Soup

Minted Spring Pea & Avocado Soup
Prep Time 10 minutes
Chill Time: 2 hours
Sweet green peas, fresh mint and scallions, blended until silky smooth makes for a bright and welcome bowl of chilled soup. But, the secret ingredient that pulls it all together is the avocado. It adds a creamy richness to the soup that would be otherwise lacking. Top with crumbled feta for a briny counterpoint, and sprinkle with a few chili flakes if you like a little kick.
5 from 1 vote
Course Soup
Servings 4

Ingredients
 

  • 2 green onions, roughly chopped
  • ¼ cup packed fresh mint, roughly chopped
  • 10 ounces (2 cups) shelled green peas or frozen peas
  • 8 ounces (1 cup) low sodium chicken broth
  • 1 ½ tablespoons fresh lemon juice
  • ½ avocado, cubed
  • 1 ½ teaspoons kosher salt, such as Morton's
  • freshly cracked black pepper
  • feta cheese for topping
  • Aleppo chili flakes for serving, optional

Instructions
 

  • If you are using fresh green peas, blanch them in boiling salted water for 3-4 minutes, then drain and plunge them in an ice bath to stop the cooking and set the color. If starting with frozen peas, allow them to thaw slightly on the counter for 10-15 minutes.
  • Place the green onions, mint, peas, chicken broth, lemon juice and avocado in a blender with the salt. Puree for a few minutes, until completely smooth. If the blender gets stuck, turn it off and use a spatula or spoon to stir it up and get it going again. You can add up to another half cup of water or more broth if you need to loosen it more. Taste for seasoning, and add more salt if needed.
  • Season with freshly cracked black pepper, and assess the consistency. If the soup is too thick, add cold water and blend again. It should be on the thicker side, but have the consistency of a soup.
  • Pour into a container and refrigerate until cold, about 2 hours.
  • To serve, top with crumbled feta cheese and chili flakes.
Tried this recipe?Let us know how it was!
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments

Perfect For Your Place

Popular on Zest K+H

Sorry, we couldn't find any posts. Please try a different search.

Recipes We're Loving