Indonesian•healthy

SWEET-PEA SOUP WITH CRUSHED MINT ICE

What To Cook Today recipe - Malaysian/Indonesian

Ingredients

Quantities are shown as originally provided.

1 large bunch fresh mint (stems removed)
2 Tbsp unsalted butter
1 medium (8 oz white onion, roughly chopped)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 1/2 quarts Vegetable stock (or frozen vegetable broth, thawed, plus more for thinning)
2 1/2 lbs sweet peas (sheled, or 4 of 10-oz boxes frozen peas)

1
Cover and bring 3 cups water to a boil. Remove from heat, add mint, reserving a few sprigs for garnish, and let steep for about 2 hours, until liquid is very flavorful and slightly green. Strain, discarding mint; transfer to 2 ice-cube trays, or an 8-inch square baking pan. Freeze until solid. You may do this step up to 2 days ahead
2
Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add the chopped onion, salt, and pepper; cook, stirring often, until the onions are soft and translucent, about 8 minutes
3
Add the stock, cover, and bring to a boil. Reduce heat; simmer, uncovered, 1 hour, until liquid is reduced by half. Prepare an ice-water bath; set aside. Add peas to the stock and cook for about 4 minutes, until are just tender. Remove from heat; transfer to the ice bath. Stir until cold
4
Working in batches, transfer soup to a blender; process until smooth. Adjust consistency with more stock. Chill until ready to serve
5
Transfer mint ice cubes from freezer to a blender (if using an 8-inch square baking pan, cut ice into chunks first). Process mint ice cubes until crushed
6
Place the chilled soup in serving bowls topped with a spoonful of crushed mint ice; garnish with mint sprigs. Serve chilled