Sweet Pea Soup (Martha Stewart) Recipe
Ingredients
- 1 large bunch fresh mint, stems removed
- 2 tablespoons unsalted butter
- 1 eight-ounce white onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups Homemade Vegetable Stock, plus more for thinning
- 2 1/2 pounds sweet peas, shelled, or 4 ten-ounce boxes frozen peas
Directions
- Bring 3 cups water to a boil. Remove from heat, add mint, reserving a few sprigs for garnish, and let steep for about 2 hours, until the liquid is very flavorful and slightly green. Strain liquid, discarding mint, and transfer to two ice trays, or an 8-by-8-inch baking pan. Place in the freezer, and freeze until solid.
- Meanwhile, melt butter in a medium saucepan set over medium-low heat. Add chopped onion, salt, and pepper; cook, stirring often, until onions are soft and translucent, 8 to 10 minutes.
- Add stock, and bring to a boil. Reduce heat, and let simmer 1 hour. The liquid will be reduced by about half. Add peas, and cook about 4 minutes, until peas are just tender. Remove from heat, and transfer to a bowl set in ice water. Stir until cold.
- Transfer soup to the jar of a blender; process until smooth. Adjust consistency with more stock. Chill until ready to serve.
- Remove frozen mint ice cubes from the freezer, and place them in the jar of a blender (if using an 8-by-8-inch baking pan, cut ice into chunks). Process the mint ice cubes until they are crushed.
- Place soup in bowls topped with a spoonful of crushed mint ice; garnish with mint sprigs, and serve immediately.
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2117g | |
| Calories 724 | |
| Calories from Fat 221 | 31% |
| Total Fat 25.27g | 32% |
| Saturated Fat 15.05g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 8010mg | 334% |
| Potassium 1541mg | 44% |
| Total Carbs 103.22g | 28% |
| Dietary Fiber 28.3g | 94% |
| Sugars 45.1g | 30% |
| Protein 27.19g | 44% |
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