Cream of Snap Pea Soup with Mint and Lemon

In honor of St. Patrick’s day this weekend, I thought I would theme my recipes with GREEN for the week! (I’m LDS and don’t drink beer, so we have to get creative with “celebrating” St. Patty’s in our own unique ways)! There are few foods as green as split pea soup so I thought i’d have a go at making my very first one, but I didn’t want it to be just ‘any-old,’ boring, bland pea soup — instead I thought I would try snap peas with a hint of lemon and mint, and of course some heavy whipping cream for good measure. This soup is absolutely delicious, and not only is it perfect for St. Patrick’s with its bright green colour and cute 4-leaf clover, but it’s also the perfect meal for Spring–which officially starts a week from today! I LOVE this time of year, and to be honest, I am really anticipating the change from cooking winter comfort classics to more healthy, fresh, spring-time cooking! So enjoy this recipe, and many more delicious, {semi} healthy, seasonal recipes ahead!

Ingredients: {recipe adapted from} 
1.5 lbs snap peas, stems removed
1 Tbsp extra virgin Olive Oil
1/2 cup minced shallots
2 1/2 cup chicken broth
1/2 cup grated parmesan
2 Tbsp freshly chopped mint
zest of 1 lemon, and juice of 1/2 lemon
1 1/2 tsp salt
3/4 cup cream, plus more for serving

Bring a large pot of salted water to a boil. Add the peas and cook for 6-8 minutes, then transfer to a bowl of ice water to blanch (which will stop the peas from any further cooking and help them retain their bright green colour).

In a dutch oven, or stock pot, sauté the shallot in the olive oil over medium high heat, and cook until soft; about 3 minutes. Remove from heat. Add the snap peas, chicken broth, parmesan cheese, mint, lemon zest & juice, and season with salt and pepper to taste. Blend with an immersion blender, or an upright blender, working in two batches. Reheat the soup, then ladle into bowls with a little added cream and some fresh mint.

Hope you all have a Happy St. Patty’s Day!
<3 Sarah