Recipe by dakota kelly
"This refreshing cold soup is a celebration of spring vegetables with a generous amount of green peas and fresh mint. It is very simple to make, and it looks beautiful when served."
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green onions, chopped
frozen or fresh green peas
2 1/2 cups
vegetable broth or stock
chopped fresh mint leaves
2 1/2 cups
salt and freshly ground black pepper to taste
light whipping cream
fresh mint leaves for garnish
The soup was somewhat thin, but very refreshing with a minty flavor. Instead of the whipping cream, I put a dollop of fat-free sour cream on top. I'll make this again, but will half the milk and broth. Very easy!
This was certainly inexpensive and easy to make but I found the mint flavour overpowering. I served it hot with warm crusty rolls. Maybe when it's cool it tastes different? Not sure if I am willing to try again.
We made a double batch of this soup for an appetizer for my parents-in-law and grandparents-in-law, and uncle. Everybody loved it and asked for the recipe.
tastes like peas and mint... that's it. Nothing special at all. No overpowering taste. Just imagine eating peas and little hint of mint with it. I was disappointed.
105 in Amarillo yesterday and this soup was perfect paired with a chilled garden vegetable sandwich prepared on hearty dark pumperknickel. Though I have no sweet tooth, I recommend a bit more sugar or even mint jelly in lieu.
This was really mediocre. The texture was thin and somewhat greasy. The taste wasn't awful but it was lacking something - it was just blah.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Pea and Mint Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 181
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