Looking for a soup that tastes divine whether you serve it hot or cold? Try this sweet pea soup with minted yogurt. The combination of fresh peas, shallots, garlic, yogurt, and fresh mint is so light and refreshing - we’re pretty certain this is one recipe that will join the ranks of your favorites! After you’ve made this sweet pea soup recipe, feel free to share it with friends and family on Facebook, Pinterest, Instagram, and Twitter.
To begin making this sweet pea soup, bring about a gallon of water to a boil in a large pot. Then add ¼ cup each of salt and sugar, stirring to dissolve. In the sink, place a large container filled with a gallon of water, a tray of ice, and ¼ cup salt, stirring to dissolve.
Cook peas in boiling water for 1 to 2 minutes and drain immediately in a colander. Then transfer to ice water and, once cooled, drain them again and set aside. Cook shallot and garlic in salted butter in a skillet, until tender and translucent, then transfer this mixture to a food processor. Add the peas and pulse until pureed. Add some vegetable stock until soup reaches the desired consistency. Before serving (hot or chilled), combine Cabot 2% Plain Greek Yogurt and finely chopped fresh mint leaves in a bowl and then top soup with a dollop of the minted yogurt for a perfect complement to the soup flavors.
If you love chilled soups, our Chilled Cream of Avocado Soup is a must try! This is another light, refreshing soup that has flavors that will not disappoint. Cabot is a cooperative of over 800 farm families who work together to bring you the highest quality products around. We’d love to hear your feedback on these this sweet pea soup recipe, so please rate and review it after trying it out.
½ cup salt, divided
¼ cup sugar
2 pounds shelled fresh peas
2 tablespoons Cabot Salted Butter2 shallots, minced
1 clove garlic, minced
1 cup vegetable stock or broth
Salt and ground black pepper to taste
½ cup Cabot 2% Plain Greek Yogurt
2 tablespoons finely chopped fresh mint leaves
BRING about 1 gallon water to boil in a large pot; add ¼ cup of salt and all of sugar, stirring to dissolve.
PLACE another large container in sink; fill with another 1 gallon water, 1 tray of ice and remaining ¼ cup of salt, stirring to dissolve.
ADD peas to boiling water; cook for 1 to 2 minutes, then drain immediately in colander.
TRANSFER to ice water to chill quickly. Once cool, drain again and set aside.
HEAT butter in small skillet over medium heat; add shallot and garlic and cook until tender and translucent, about 7 minutes.
SCRAPE shallot mixture into food processor; add peas and pulse until pureed, about 1 minute (add small amount of vegetable stock if needed).
SLOWLY add some of remaining stock while processor is running, until of desired consistency.
COMBINE yogurt and mint in a bowl. Serve soup hot or chilled, topped with dollop of yogurt.
Try pairing with Kendall-Jackson Grand Reserve Sauvignon Blanc.
Courtesy of Mark at New England Culinary Institute.