If you get tired of salads during the winter, try putting it in your soup! Although fresh green peas are harvested in California from January to July, you can extend the time available to enjoy them by buying frozen produce the rest of the year. This is an easy, healthy, and delicious soup accented with the subtle addition of fresh mint. You’ve got to try this to believe it!
Mint Pea Lettuce Soup - Fresh & Delicious!
Prep time
Cook time
Total time
Great with homemade bread or crackers on the side.
Author: Linda Davis
Recipe type: Soup
Cuisine: Californian
Serves:: 5 cups / Serves: 4
Ingredients:
- 2 T Extra virgin olive oil
- 1 C Golden onion, chopped small
- ½ t Kosher sea salt (may omit)
- ¼ t Freshly ground black pepper
- 3 C Swansons or a low-sodium vegetable broth
- 1 C Freshly shelled or frozen petite green peas
- 4 C Loosely packed Romaine lettuce, chopped (about ½ head)
- 4 Fresh mint leaves, about 2” long
Directions:
- Warm the olive oil in a large pot over medium-high heat.
- Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper.
- Cook, stirring occasionally, until tender, 3-4 minutes.
- Add the broth, peas, and romaine.
- Cover, and bring to a boil, stirring occasionally for about 4 minutes.
- Color should still be bright green.
- Stir in the mint leaves and remove pot from heat.
- Allow to cool for 1 minute.
- In a blender, puree the soup, until very smooth, about 30 seconds.
- Garnish with additional mint sprigs or small crackers.
- Serve hot.
