Dwarven Snap Pea and Mint Soup
Greetings food adventurers! Today we travel to Loch Modan in the Eastern Kingdoms of Azeroth, where the Dwarves are celebrating the spring harvest with fresh snap pea and mint soup. To get there, we ride giant eagles over the silver mine and then the huge lake, soaring over pine trees and letting our hair blow free in the wind. Our eagles touch down on a grassy hill overlooking the small town of Thelsamar with their sturdy stone buildings. Walking into town on the dirt road, we admire the handiwork of wooden fences in front of the homes and shops, each with a well-tended garden now buzzing with bumblebees and bright with spring color.
We head straight for the Thelsamar Inn and let our eyes adjust as we move from the bright sunlight to the dim eating space. The room is lit by small lanterns and a fire crackling in the fireplace to chase out the late spring chill. The innkeeper directs us to the upper private room, the table already set for lunch. We share stories of our travels first of course, then settle in for food.
This snap pea and mint soup is a light meal, to transition our bodies and minds from the heavy soups of winter. It has a very different character than split pea. I look forward to this soup every spring when the farmers markets have snap peas, bunches of mint, and piles of spring onions. Eating with the seasons is delicious! This is also easy to make vegetarian or vegan if you like.
Dwarven Snap Pea and Mint Soup
Equipment
- Large soup pot
- Immersion blender (or regular blender)
Ingredients
- 1 ½ lbs fresh sweet snap peas washed and ends trimmed
- 1 Tbsp butter
- 1 Tbsp oil any kind of cooking oil will work here
- 1 small white onion diced or 2 medium spring onions, diced
- 2 Tbsp fresh mint leaves minced
- 3 cups chicken or vegetable stock
- 1 Tbsp lemon juice (about 1/2 a lemon)
- ¼ tsp table salt more to taste after cooking if desired
- ½ tsp ground black pepper
- Plain yogurt or sour cream for serving optional
Instructions
- Boil a large pot of water.
- Add snap peas and cook for 8 minutes, just until barely soft and still bright green. Drain and rinse with cold water.
- Heat butter and oil in a large soup pot on medium heat.
- Add the onions to the pot and cook until onion is soft, stirring occasionally.
- Add mint, broth, lemon juice, salt, and pepper to the pot and bring to a simmer.
- Add the pea pods back to the pot and turn off heat.
- Use an immersion blender to puree the soup to your desired texture, or do small batches in a blender. Serve with a dollop of yogurt or sour cream if you like.
