email this pageIf you use frozen peas, buy the petite variety; they’re sweeter than larger peas.
Ingredients
Pesto:
1 cup fresh mint leaves, loosely packed
1 cup flat-leaf parsley leaves, loosely packed
4 garlic cloves
½ cup extra virgin olive oil
¼ cup blanched slivered almonds
1 cup grated Asiago or Parmesan cheese,
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Soup:
2 tablespoons unsalted butter
2 tablespoons olive oil
1 large yellow onion, chopped
1½ pounds Yukon Gold potatoes (3 to 4 medium), peeled and chopped
3 celery stalks, chopped
5 cups lower-sodium chicken or vegetable broth
2 cups shelled fresh or frozen green peas
1 head butterhead (Bibb) lettuce (about 4 cups, loosely packed)
3 tablespoons chopped fresh mint
2 teaspoons sea salt
1 teaspoon coarsely ground black pepper
Instructions
1 cup fresh mint leaves, loosely packed
1 cup flat-leaf parsley leaves, loosely packed
4 garlic cloves
½ cup extra virgin olive oil
¼ cup blanched slivered almonds
1 cup grated Asiago or Parmesan cheese,
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Soup:
2 tablespoons unsalted butter
2 tablespoons olive oil
1 large yellow onion, chopped
1½ pounds Yukon Gold potatoes (3 to 4 medium), peeled and chopped
3 celery stalks, chopped
5 cups lower-sodium chicken or vegetable broth
2 cups shelled fresh or frozen green peas
1 head butterhead (Bibb) lettuce (about 4 cups, loosely packed)
3 tablespoons chopped fresh mint
2 teaspoons sea salt
1 teaspoon coarsely ground black pepper
1. To prepare pesto, place mint, parsley and garlic in a food processor. Pulse to roughly chop. With motor running, pour in olive oil. Scrape down sides of bowl. Add almonds, cheese, salt and pepper. Purée until smooth, about 1 minute. Use immediately or refrigerate in an airtight container up to 1 week.
2. To prepare soup, melt butter and olive oil in a large saucepan over medium heat. Add onion; reduce heat, and cook, stirring often, until soft and translucent, about 10 minutes. Add potatoes and celery; cook 5 minutes.
3. Add broth and peas and bring to a low boil over high heat. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add lettuce and simmer until tender, about 2 minutes. Stir in mint, salt and pepper. Remove from heat. Cool slightly.
4. Working in batches, pour soup into a food processor or blender and purée until smooth. Taste and season with additional salt and pepper if desired. Serve warm or chilled with a teaspoon of Mint Pesto spooned onto each serving. (You’ll have pesto left over). The soup will keep, refrigerated in an airtight container, up to 3 days. Serves 6 to 8.
Reprinted with permission from Fresh Every Day: More Great Recipes from Foster’s Market by Sara Foster (Clarkson Potter Publishers, 2005).
Relish the Holiday, March 2008.
Per serving: 260 calories, 12g fat, 15mg chol., 8g prot., 29g carbs., 5g fiber, 1380mg sodium.
