Pea And Mint Soup

Ingredients

• 2 tbsp unsalted butter
• 8 ounces onion – finely chopped
• 8 ounces potato – peeled and diced small
• 4 cups vegetable stock
• 16 ounces frozen peas
• 1 cups mint leaves – loosely packed
• 1 tbsp lemon juice
• 1 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• heavy cream – for serving

Instructions

1. Melt the butter in a medium pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent but not browned, 6–8 minutes.
2. Add the potato and the vegetable stock. Bring to a simmer, then cook until the potato is tender when pierced, 10–12 minutes.
3. Stir in the frozen peas and simmer until bright green and just tender, 3–5 minutes. Remove from the heat and add the mint leaves and the lemon juice.
4. Blend the soup until very smooth using an immersion blender (or carefully in batches in a blender), 1–2 minutes. Return to the pot and season with the kosher salt and the black pepper. Reheat gently over low heat until steaming; do not boil to preserve the color.
5. Ladle into warm bowls and drizzle with heavy cream (for serving). Serve immediately.