Springtime Pea Soup with Mint (Gluten-Free)

Celiac.com 05/14/2022 - Few things say spring and summer like fresh peas and fresh mint. The two come together in this simple, delicious soup that is perfect for spring.

Ingredients:

• 5 cups fresh peas – divided (you can cheat and use frozen)
• 1 tablespoon Olive Oil
• 1 tablespoon butter
• 1 medium red onion – finely chopped
• 1 clove garlic – minced
• 1 cup packed mint leaves – roughly chopped
• 3½ cups vegetable or chicken stock – divided
• 1 tablespoons Kosher salt
• 1 teaspoon cracked black pepper
• ¼ cup grated Parmigiano Reggiano
• Garnish with a swirl of crème fraîche, extra virgin olive oil, micro-greens, and marinated red bell pepper.

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Directions:
In a large saucepan, gently heat the oil and butter. 

Add the chopped onion and cook over low to medium-low heat for 10 minutes or until the onion is soft but not brown. 

Stir often to make sure the onion does not burn.

Next, add the minced garlic and cook for another 3 minutes. 

Add around 4 cups of the peas, the chopped mint leaves, and 2¾ cups of the stock. 

Bring to a boil, then cover the saucepan and reduce the heat to maintain a light boil for 10 minutes.

Carefully, use a food processor, blender, or an immersion blender to blend cooked soup into a thick purée. 

Return the purée to the pan and add the salt, pepper, and remaining whole peas and stock. 

Cook 5 minutes or so, until the newly added peas are cooked. 

Taste, and adjust seasoning as desired.

Pour the warm soup into a soup bowl. 

Top with a few drops of good olive oil, crème fraîche, extra Parmesan and some micro-greens.