Easter weekend is one of my favorites - I love preparing a delicious brunch and gathering together with family. If you are looking for a great starter for your weekend brunch I recommend this season appropriate soup, Spring Pea and Mint Soup. After a winter full of heartier soups, this version is very refreshing combining sweet peas and cooling mint with spring garlic and onions and topped with crumbled feta. Peas and mint are a dynamic duo when paired together, the former lends a subtle sweetness while the mint add a great herbal, cooling note. If you are looking to make more of a meal out of this soup just add cooked quinoa or brown rice. Continue for more...
Spring Garlic: Also known as green garlic can be found at farmer's markets from March to late April. Resembling scallions, spring garlic lends a milder taste versus its traditional garlic counterpart.
Spring Onions: Also known as green onions contrary to their name can be purchased year-round. Like that of the green garlic, this variety of onion is milder than a yellow or red onion and can be eaten raw or sauteed. Unlike regular onions, spring onions must be refrigerated since they will go bad within four to five days.
Spring Pea & Mint Soup
7 stalks of spring garlic (or 2 cloves regular garlic), chopped
2 spring onions (also known as green onions), chopped
2 tablespoons extra virgin olive oil
3 cups broth, chicken or vegetable
16 ounces peas, frozen or fresh
2 tablespoons fresh mint, chopped plus more for garnish
salt & pepper to taste
feta cheese, to garnish
Heat oil in a heavy bottomed soup pan. Place chopped garlic, onions, salt and pepper and allow to cook down and become translucent. Add broth and cover allowing to cook for about 15 minutes. Add peas and cook until aldente (if you over cook them the soup will loose the vibrant green color). Add the fresh mint and cook for another 5 minutes. Remove from heat and allow to cool slightly. In batches, purée until soup is smooth. Place soup into bowls and garish with feta and extra mint.
(Vegetarian and Gluten-Free)
*Recipe adapted from Bon Appetit's Minty Pea Soup
*Photography and Styling by Alison