RECIPES
Jennifer Cassetta's Cold Minted Pea Soup
by SusySedano | May 6, 2013
- PREP
- 10 m
- COOK
- 15 m
- TOTAL
- 25 m
Recipe of the Month: Cold Minted Pea Soup! Optional Garnishes: 2 cups cooked shrimp, chopped 4 tablespoons plain Greek yogurt Minced mint leaves
INGREDIENTS
SERVES 8
- 2 tbsp Olive Oil
- 5 stalk scallion(s)
- 4 cups frozen peas
- 1/4 cup fresh mint leaves
- 6 cups low-sodium vegetable broth
- 1/2 cup Almond Milk
- 1/8 tsp Salt and Pepper, to taste
DIRECTIONS
1
In a large pot, heat the olive oil over medium-high heat.
2
Add scallions and cook for 1 to 2 minutes.
3
Add peas and mint leaves and stir for about 5 minutes.
4
Add the stock and bring to a boil.
5
Reduce the heat and simmer for 15 minutes.
6
Transfer the soup into a blender or food processor and blend until smooth.
7
Stir in the almond milk, add seasonings, and chill for 2 hours.
8
Optional Garnishes:
9
cups cooked shrimp, chopped
10
tablespoons plain Greek yogurt
11
Minced mint leaves
12
Garnish before serving.
