Sweet Pea Soup with Mint Pesto

  • Yield: 6 to 8 servings
  • Prep: 5 mins
  • Cook: 35 mins

If you use frozen peas, buy the petite variety; they're sweeter than larger peas.


1cup fresh mint leaves, loosely packed
1cup flat-leaf parsley leaves, loosely packed
4-- garlic cloves
1/2cup extra-virgin olive oil
1/4cup blanched slivered almonds
1cup grated Asiago or Parmesan cheese
1teaspoon sea salt
1/2teaspoon freshly ground black pepper
2tablespoons unsalted butter
2tablespoons olive oil
1large yellow onion, chopped
1 1/2pounds Yukon Gold potatoes (3 to 4 medium), peeled and chopped
3-- celery stalks, chopped
5cups reduced-sodium chicken or vegetable broth
2cups shelled fresh or frozen green peas
1-- head butterhead (Bibb) lettuce (about 4 cups, loosely packed)
3tablespoons chopped fresh mint
2teaspoons sea salt
1teaspoon freshly ground black pepper


  1. To prepare pesto, place mint, parsley and garlic in a food processor. Pulse to roughly chop. With motor running, pour in olive oil. Scrape down sides of bowl. Add almonds, cheese, salt and pepper. Purée until smooth, about 1 minute. Use immediately or refrigerate in an airtight container up to 1 week.
  2. To prepare soup, melt butter and olive oil in a large saucepan over medium heat. Add onion; reduce heat, and cook, stirring often, until soft and translucent, about 10 minutes. Add potatoes and celery; cook 5 minutes.
  3. Add broth and peas and bring to a low boil over high heat. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add lettuce and simmer until tender, about 2 minutes. Stir in mint, salt and pepper. Remove from heat. Cool slightly.
  4. Working in batches, pour soup into a food processor or blender and purée until smooth. Taste and season with additional salt and pepper if desired. Serve warm or chilled with a teaspoon of Mint Pesto spooned onto each serving. (You'll have pesto left over). The soup will keep, refrigerated in an airtight container, up to 3 days.

Reprinted with permission from Fresh Every Day: More Great Recipes from Foster’s Market by Sara Foster (Clarkson Potter Publishers, 2005).

Nutritional Info *per serving

  • Calories 530
  • Glycemic Load 2
  • Fat 34g
  • Saturated Fat 9g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 21g
  • Cholesterol 20mg
  • Sodium 1530mg
  • Potassium 950mg
  • Carbohydrate 42g
  • Fiber 9g
  • Sugars 6g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 80%
  • Vitamin C 60%
  • Calcium 30%
  • Iron 50%