Taking advantage of the fresh peas with this spring pea soup from The Kitchn! I shucked these bad boys while sitting on my porch, in the sun, drinking a beer. #summerlife
- 1 medium onion, diced
- 4 cups chicken or vegetable stock
- 2 cups water
- 2 lemons, zested and juiced (you should have about ½ cup of juice)
- 3 tablespoons of mint, divided
- 2 cups cooked rice
- 2 cups peas (fresh or frozen)
- 1 teaspoon salt, plus more to taste
- Heat a tablespoon of olive oil in a medium saucepan over medium-high heat. Add the onions with a pinch of salt and cook until the onions have softened and are on the verge of turning brown.
- Pour in the stock and the water and bring to a gentle boil. Add half of the lemon juice, the lemon zest, 2 tablespoons of mint, and 1 teaspoon of salt and stir. Stir in the peas and the cooked rice, and let the soup come back to a gentle simmer.
- Give the soup a taste. If you’d like a little more lemon or mint, add a little more in. (Personally, I go for the full amount of both.) When you’re happy with what you taste, take the soup off the heat and serve it up.
- Leftovers will keep refrigerated for several days.