Minted Pea Soup

Total Time:
50 min
20 min
30 min

4 to 6 servings

  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion
  • 1 teaspoon Essence, recipe follows
  • 1/2 teaspoon salt
  • 1 quart chicken stock
  • 4 cups freshly shelled peas
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh mint
  • Toasted Pita Bread Triangles
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • In a large, heavy saucepan, melt the butter over medium-high heat. Add the onion, Essence, and salt, and saute until soft, about 5 minutes. Add the chicken stock and peas and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the peas are tender, about 5 to 10 minutes. Remove from the heat and puree with a hand-held immersion blender (or puree in batches in a food processor). Stir in the cream and mint, and serve warm with toasted pita bread triangles.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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