Ingredients (Serves 4)

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 4 cups vegetable broth
• 3 cups fresh or frozen peas
• ½ cup chopped fresh mint leaves (plus a few extra for garnish)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup heavy cream or half-and-half (optional)

Directions

1. Sauté onion & garlic: In a large pot, warm the butter and olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft. Stir in the minced garlic and cook for 1 minute more.
2. Add broth & peas: Pour in the vegetable broth. Once it comes to a gentle simmer, add the peas.
3. Simmer: Cook for 5–7 minutes, or until the peas are tender (if using fresh peas, they may need a bit longer).
4. Blend: Remove the pot from heat and stir in the mint leaves. Carefully use an immersion blender (or transfer in batches to a stand blender) to purée the soup until smooth.
5. Season & finish: Stir in salt, pepper, and, if desired, the heavy cream for extra richness. Reheat gently if needed, but do not allow the soup to boil once the cream is added.
6. Serve: Ladle into bowls, garnish with extra mint leaves, and enjoy hot.