Chilled Pea and Mint Soup

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Ingredients
- 2 bags frozen peas, thawed (10-ounce bags)
- 1/2 cup packed mint leaves, plus extra for garnish
- 2 cloves garlic
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 2 cups vegetable broth
- 1 cup water
Directions
In a food processor, combine peas, mint, garlic, olive oil and salt and pulse to finely chop. With food processor running slowly add broth and water and run until smooth.
Chill 30 minutes or up to 2 hours before serving. Garnish with mint.
Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.
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Pareve , Appetizers, Soups , 15-minute Prep, Meals in Minutes , American , Make Ahead, No Cook, Quick (under 30 minutes) , Cold Soup, Vegan, Vegetarian , Vegetable , JOK Tested
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