By Michael Welch
I always disliked how chopping mint left most of the essence on the cutting board, so I wondered what would happen if I picked the leaves and left them whole to simmer in the broth. The result was spot-on. For a bit of luxury, whisk a pat or two of butter, or a couple tablespoons of warm cream, into the soup just before serving.
Pea and Mint Soup
4 cups chicken broth (if you use vegetable broth, use one that is more mild)
5 cups fresh, shelled peas (frozen works fine, rinse them in warm water before cooking)
1 medium size yellow onion, peeled and rough chopped
20 to 25 mint leaves (about 1 cup), set three leaves aside and chop fine
In a medium saucepan, add all ingredients. Cover and bring to a gentle boil. Let simmer for 15 to 20 minutes. Remove from heat and puree in the blender of your choice (I prefer an immersion) until rich and creamy. Add sea salt to your taste.
1 day-old baguette
3 Tablespoons Extra-Virgin Olive Oil
3 cloves garlic, chopped
1 teaspoon sea salt
¼ teaspoon fresh cracked black pepper
Preheat oven to 400º.
Slice baguette into rounds, about a half-inch thick. In a large mixing bowl, add all ingredients and toss with your hands, making sure the bread is well coated. Spread the crostini evenly over a baking sheet and toast for 10 minutes, until the edges are brown and crisp.
Ladle the soup into bowls and top each with two crostini. Sprinkle chopped mint leaves over the bread and serve.
For more simple soup recipes, check out our Soup for all Seasons.