Soup doesn't get much greener than this; hence the name. Yesterday, it proved the perfect foil for grilled cheese sandwiches, enjoyed on the back deck for our official first outdoor meal of the year. Even made with frozen peas (which are usually much better than fresh), it tasted like a big bowl of utter springtime. And the bit of mint added at the end elevated it from pleasant to something truly special–maybe it's because the mint was our first garden harvest of the year?
Spring Green Soup
2 Tbsp butter
2 shallots, minced
1 medium russet potato, peeled and diced into 1/2" cubes
4 cups vegetable or chicken broth
3 to 4 cups frozen peas (or fresh, if you're absolutely sure they're absolutely fresh), briefly rinsed under cool water
2 scallions, chopped fairly small
About 1/4 finely sliced fresh mint leaves, divided
1/4 cup half-and-half or cream
Salt to taste
1/2 cup grated or shaved Parmesan cheese
Melt the butter in a soup pot over medium heat; add shallots and cook, stirring frequently, until tender, about 3 minutes. Add potato and cook, stirring, just until glazed, 30 seconds to 1 minute.
Add broth; bring to a boil; cover, reduce heat and simmer until potato is tender, about 10 minutes. Add peas and cook until just tender, about 5 more minutes. Stir in a tablespoon or two of mint.
Remove from the heat. Puree in batches in a blender or food processor. (If you're using a food processor, you might want to strain the finished puree through a medium-mesh strainer.) Return to the pot; return to a low simmer; whisk in cream and heat through.
Serve with snowy drifts of Parmesan contrasting prettily with deep-green sprinkles of reserved mint leaves. Pretty, and pretty darn good for you. And pretty darn good tasting.