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Categories:
onion unsalted butter peas low-salt mint leaves freshly ground white pepper well-shaken buttermilk Bread
Viewed: 27 - Published at: 9 years agoIngredients
- 1 1/2 cups chopped onion
- 1 tablespoon unsalted butter
- 6 cups shelled fresh or frozen peas
- 5 cups low-salt chicken broth
- 1 tablespoon chopped fresh mint leaves
- Freshly ground white pepper
- 2/3 cup well-shaken buttermilk
- Toasted French bread, as an accompaniment
Method
- In a saucepan cook onion in butter, covered, over moderate heat, stirring occasionally, 5 minutes, or until tender.
- Add peas and broth and simmer, uncovered, 5 minutes, or until peas are tender.
- Stir in mint.
- In a blender puree soup until smooth and pour through a coarse sieve back into pan.
- Heat soup over moderate heat until hot and remove pan from heat.
- Add white pepper and salt, to taste, and stir in all but 4 teaspoons buttermilk.
- Divide soup between 4 bowls and gently spoon remaining buttermilk onto each serving.
