Built on a foundation of onion sauteed in butter, this elegant spring soup comes together in a flash and holds overnight, so you can make it a day ahead.

Source: Midwest Living

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Credit: Brie Passano

Recipe Summary test

hands-on:
15 mins
total:
6 hrs 30 mins
Servings:
6
Yield:
8 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 6-quart Dutch oven, melt butter over medium-low. Add onion, salt and pepper. Cook, stirring occasionally, until softened but not browned, 6 to 8 minutes.

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  • Add chicken broth. Bring to a boil. Add peas and return to a boil. Cook just until peas are tender, 2 to 3 minutes.

  • Remove from heat; add mint and buttermilk. Let cool slightly. Transfer mixture to a blender, working in batches as necessary, and puree until smooth.* Cover and chill soup at least 6 hours or overnight. Serve cold. If desired, garnish with chives.

*PREP TIP

If you have an immersion blender, use it to puree the soup in the pot.

Nutrition Facts

255 calories; fat 11g; cholesterol 30mg; saturated fat 7g; carbohydrates 29g; mono fat 3g; poly fat 1g; insoluble fiber 9g; sugars 12g; protein 12g; vitamin a 4390IU; vitamin c 34.6mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 3.1mg; vitamin b6 0.2mg; folate 112.5mcg; vitamin b12 0.1mcg; sodium 1091mg; potassium 469mg; calcium 124mg; iron 4.5mg.
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