Mint Pesto Pea Soup

  in Recipes, Soups and Stews, Vegetarian

Reprinted by permission from Find more recipes and information about your food and where it comes from at

Serves 6

3 tablespoons olive oil
2 tablespoons butter
1 cup yellow onion, diced
2 cloves garlic, minced
4 cups vegetable broth
6 cups fresh or frozen peas
2 green onions, diced
2 tablespoons fresh mint, minced
1/4 cup sour cream

1/2 cup fresh parsley leaves
1/4 cup fresh mint leaves
1/4 cup pine nuts
1 lemon, zest and juice
2 oz Parmesan cheese, shredded
2 tablespoon olive oil
Salt and black pepper to taste

  1. Heat 1 tablespoon olive oil with the butter in a large stock pot over medium-high heat. Add the onions and sauté 5 minutes until onions are soft and translucent. Add half the minced garlic, and cook another minute, then add the vegetable broth and bring to a boil. Add the peas, return to a boil, and simmer for 2 minutes.
  2. Remove from heat, then stir in the green onions, mint, sour cream, and a pinch of salt and pepper. Puree the soup in a blender until smooth. Taste for salt and pepper.
  3. To make the pesto, put the parsley, mint, remaining garlic, pine nuts, lemon zest and juice in a food processor and blend until smooth. Add the Parmesan cheese and blend. Slowly drizzle in the olive oil until blended well. Top each bowl of soup with a large spoonful of pesto, and serve warm or chilled.