I don't even like peas, but this soup is divine. Judy served it at book club a couple months ago and I was blown away. This is a fairly straightforward recipe and yet I still managed to screw it up (see notes at the end) but if you can read, I'm sure yours will turn out exactly like Judy's.
1 pound petite frozen green peas
2 cups chicken broth
2 small green onions, coarsely chopped
2 tbsp fresh lime juice
1/2 tsp freshly grated nutmeg
14 fresh mint leaves
1/2 cup sour cream
fresh mint leaves
Place peas in the blender. Heat chicken broth to boiling, pour over peas, and puree. Add green onions, lime juice, nutmeg, mint, and sour cream. Blend until smooth. Taste, adjust mint and nutmeg if necessary, and blend again. Chill 3-4 hours. Serve in chilled cups and garnish with sour cream and mint leaf.
What I did:
I used powdered nutmeg from my spice drawer. I am not sure what "petite" frozen peas are so I just used regular frozen peas. I got the mint leaves from mom's garden and they smelled heavenly. I accidentally didn't read the bit about the TWO small green onions. For whatever reason I used the whole bunch. So, I think that was more like 6 small green onions. Hmmm... There is a distinct oniony aftertaste to the soup, but I like onion so it's not terrible. I would advise following the recipe! Sheesh!