Gluten Free Minted Pea Soup Recipe

I guess it’s the gorgeous weather we have been having over here on the West Coast of Florida that has turned my head to thoughts of Spring. For a place where seasons consist of the hot and humid season, the hotter than hell and so humid you can’t breathe season, and hurricane season, the current weather is glorious. Not cold, but not too hot and very low humidity. Woo Hoo! Definitely feels like Spring to me.

And Spring makes me think of delicate, tender new foods like lamb, asparagus, morels and peas.

Now I am not a big fan of frozen vegetables with two exceptions: frozen small white onions and frozen peas. And both for the same reason. It is what I call the ETT factor – Effort To Taste factor. The amount of effort it takes to par-boil and peel those tiny onions or to shell enough peas for more than one person is just not worth the difference in taste to me. Also, after nursing a friend through a face lift I discovered the real reason it is so handy to have bags of frozen peas in the freezer — they make the perfect cold compress for your swollen, bruised and sutured face that results from those nips and tucks.

My Ode to Spring is this Gluten Free Minted Pea Soup Recipe. It is dead easy to make, takes hardly any time and what can I say? It just tastes like Spring!

For my sister and anyone else who can’t eat dairy just omit the cream and butter. It tastes just as great without it. You don’t even have to adjust the amount of chicken stock.

5 from 2 votes

Print Recipe

Gluten Free Minted Pea Soup Recipe

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Soup

Cuisine: American

Servings: 4 Servings approximately

Calories: 585kcal

Author: Gluten Free & More

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons butter – use divided
• ▢ 3-4 large shallots – finely chopped
• ▢ ½ cup fresh chopped mint leaves
• ▢ ¼ cup fresh chopped flat leaf Italian parsley
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 2 pounds frozen peas (2 large bags)
• ▢ 3 cups gluten free chicken stock
• ▢ 1 cup cream

US Customary - Metric

Instructions

• ▢
  Heat oil and 1 tablespoon of butter in a large saucepan over medium heat and sauté the shallots until they are soft and translucent (not brown), about 3 minutes. Add the mint, parsley, salt, pepper and the peas (you do not need to thaw them) and heat until the peas are thawed.
• ▢
  Put pea mixture and about half the chicken stock into a blender and purée until smooth. You may have to add more chicken stock to get it really smooth and depending on the type of blender you may have to purée the pea mixture in 2 batches.
• ▢
  Return pea mixture to sauce pan, turn heat to medium-high, add the rest of the chicken stock and the cream and cook until hot but not boiling. Take soup off heat and stir 1 tablespoon of butter to finish the soup.
• ▢
  Garnish with more fresh cream, sour cream or yogurt if desired. And mint leaves of course!

Nutrition

Nutrition Facts

Gluten Free Minted Pea Soup Recipe

Amount Per Serving

Calories 585 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 19g95%

Cholesterol 101mg34%

Sodium 928mg39%

Potassium 902mg26%

Carbohydrates 45g15%

Fiber 12g48%

Sugar 17g19%

Protein 18g36%

Vitamin A 3340IU67%

Vitamin C 99.7mg121%

Calcium 127mg13%

Iron 4.5mg25%

* Percent Daily Values are based on a 2000 calorie diet.

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