last we caught up, i was bouncing all around georgia and mississippi in search of the perfect peach pie and fried green tomatoes. little did i know that mississippi is the land of sweet potatoes, and i returned home hooked on sweet potato coffee of all things! i had an absolutely wonderful time during my campus visit and hope to return very soon. stocking up on more sweet potato coffee being only one of many reasons.
following my weekend in the south, i headed back home to pennsylvania for easter weekend, then baltimore for a friend's birthday. it's been non-stop, go go go. fast-forward to last weekend, and it was packed with drinks on the stoop, a merdian hill park day, the new infinity rooms exhibit at hirshorn, botanical garden exploring, iced coffee at the farmers market...all good things, very, very good things. and all things that make me want to take a nap once i list them all out. can you tell it's finally nice and we're taking advantage of the beautiful weather?
but you know what's perfect in the early days of spring, when it's sunny and lovely late but there's still a bit of a chill in the air? or, days like today when it's just been a massive non-stop downpour? soup. more specifically, a soup that's colorful and bright and light. a pea and mint soup, to be exact.
there are many things i love about this recipe, and not only the fact that it makes me want to play amos lee on repeat: 1) few ingredients, but the flavor is spot-on and super fresh, 2) the color is gorgeous, 3) it makes for easy meal prep, 4) it's super speedy to create, and 5) it is perfectly dunkable with freshly baked bread. the two greens - mint and peas - complement each other perfectly and together, they make for a wonderfully light lunch on a cool or dreary spring day.
mint and pea soup
what you'll need:
2 tbsp unsalted butter
1 yellow onion, chopped
1/4 tsp crushed garlic
1 pound frozen or fresh peas
5 - 6 sprigs fresh thyme (about 3/4 tbsp)
2 cups chicken or vegetable broth
1/2 cup whole or 2% milk
1 cup loosely packed fresh mint, roughly chopped
juice of half a lemon
what you'll do:
in large saucepan, melt butter, then sauté onion and garlic. add a generous pinch of kosher salt and stir periodically.
once onions are translucent (about 6 minutes), add in peas, thyme, 1/2 tsp of kosher salt and black pepper, to taste. stir over heat for about 5 - 6 more minutes, then pour in stock. simmer for 10 minutes.
remove from heat, add in fresh mint and lemon juice. pour soup into blender or food processor, blend for 2 minutes, then pour in milk. blend for another 3-4 minutes, or until completely smooth. serve immediately.