Fresh Snap Pea Soup is a nice summery soup that uses whole sugar snap peas along with onions and mint.
Snap peas come into season in mid-June and are plentiful at farmers markets. Fresh peas have a different flavor than the more wintery dried split peas. These are great to eat as snacks, in salads, and in stir fry, but it’s nice to expand your meal options, especially when there are lots and lots available or if you got a bunch in a CSA box and are tired of stir-fry. Soup is pretty delicious in the summer too, and this doesn’t take long to cook so you can limit your time in front of the stove. I suggest making extra, as this reheats well and makes great leftovers. The flavors are a little more blended after a night in the fridge so it’s like a whole new soup experience! I prefer this soup served hot with cold sour cream, or it could work as a cold soup too. Make sure not to cook the peas for too long or the beautiful bright green color will fade.
Fresh sugar snap peas – Urban Farm & Feed
Onions & mind – My backyard garden!
- 1 1/2 lbs fresh sweet snap peas, washed and ends trimmed
- 1 small onion, diced
- 1 Tbsp butter
- 1 Tbsp olive oil
- 2 Tbsp fresh mint leaves, minced
- 3 cups chicken or vegetable stock
- 1 Tbsp lemon juice
- 1/4 tsp salt (more to taste after cooking if desired)
- 1/2 tsp ground pepper
- Sour Cream, for serving
- Boil a large pot of water. Add snap peas and cook for 8 minutes, just until barely soft and still bright green. Drain and rinse with cold water.
- Heat butter, oil, and onion in a large soup pot on medium heat. Cook until onion is soft.
- Add all other ingredients except sour cream and bring to a simmer then turn off heat.
- Use an immersion blender to puree the soup.
- Serve with a dollop of sour cream. Enjoy!