Springtime Pea and Mint Soup
Prep Time 15 mins
Cook Time 12 mins
Serves 4
Difficulty N/A
Ingredients
- 2 tbsp (30 mL) butter
- 1 onion, chopped
- 1 potato, peeled and chopped (about 1 cup / 250 mL)
- 3 cups (750 mL) frozen green peas
- 2 cups (500 mL) chicken or vegetable stock
- 1/4 cup (50 mL) packed fresh mint leaves
- 1 1/2 cups (375 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
Directions
Step 1:
In a large saucepan, melt butter over medium-high heat. Add onion and potatoes. Reduce heat to low. Cover and cook for 5 minutes, stirring occasionally.
Step 2:
Add peas and chicken stock. Bring to a boil and cook for 3 to 4 minutes, or until peas are tender. Add mint and remove from heat. Purée with an immersion blender or in food processor. Gradually stir evaporated milk into soup. Season with salt and pepper. Return to low heat and heat through, without boiling.
Tips
Soup can be prepared, covered and refrigerated one day. Reheat over low heat without boiling.
Mint can be replaced with parsley.