Minted Pea Soup

Ingredients

• 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

Directions

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):

• 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

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Emeril's Favorite Tortilla Soup