3 cups (750 mL) stock or water
3 cups (750 mL) fresh or frozen green peas
½ tsp (2 mL) Windsor® Half Salt™ or
La Baleine Fine Sea Salt
1 tbsp (15 mL) chopped fresh mint
1 lemon or lime wedge
¼ cup (50 mL) Windsor® Half Salt™ or
La Baleine Fine Sea Salt
plain yogurt or sour cream (optional)
mint sprigs
Preparation
Place water in a saucepan; bring to a boil. Add peas and ½ tsp (2 mL) salt. Simmer for a few minutes, until peas are tender. Remove from heat and transfer to a blender; blend until very smooth (or, use immersion blender). Add mint; continue to blend until finely chopped. Refrigerate at least several hours.
Moisten rims of each glass with lemon or lime; invert glass and dip into remaining salt to coat rim. Pour soup to just under the salt rim. If desired, drizzle soup with yogurt or sour cream that has been thinned down with a bit of water. Garnish with mint.
Makes 4 cups (1 L)
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