Spring Pea & Mint Soup

Bright, fresh, and ready in under 30 minutes. Serve it warm on a cool spring evening or chilled for something a little lighter.

Ingredients

2 tablespoons D’Olivo extra virgin olive oil, plus more for serving
1 medium yellow onion, roughly chopped
3 garlic cloves, smashed
4 cups fresh or frozen peas
3 cups vegetable broth
0.3 cups fresh mint leaves, loosely packed
1 lemon, juiced
1 teaspoons salt
1 pinch black pepper

Directions

Soften the aromatics: Warm 2 tablespoons D’Olivo extra virgin olive oil, plus more for serving in a large pot over medium heat. Add the 1 medium yellow onion, roughly chopped and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent. Add the 3 garlic cloves, smashed and cook one minute more.

Cook the peas: Pour in the 3 cups vegetable broth and bring to a gentle boil. Add the 4 cups fresh or frozen peas and cook for 3 to 4 minutes, just until the peas are tender and bright green.

Blend: Remove from heat. Add the 0.3 cups fresh mint leaves, loosely packed and 1 lemon, juiced. Use an immersion blender (or transfer in batches to a regular blender) and blend until very smooth. Season with 1 teaspoons salt and 1 pinch black pepper.

Serve: Ladle into bowls and finish with a swirl of good olive oil and a few fresh mint leaves. Serve warm or let it cool and refrigerate for a chilled version.

Notes

A lemon-fused olive oil from D’Olivo makes a beautiful finishing drizzle here. A few shavings of Parmesan or a dollop of crème fraîche on top never hurts either.