Name: Minty Pea Soup
Yield: 6 Servings
Ingredients: 3 tablespoons unsalted butter; 1 medium onion, chopped; 4 cups low-sodium vegetable broth, divided; 6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed; 1/4 cup fresh flat-leaf parsley leaves; 1/4 cup fresh mint leaves; Kosher salt, freshly ground pepper; 1/4 cup crème fraîche or sour cream; 2 tablespoons heavy cream or water; Chopped fresh chives (for serving)

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This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple.Hirsheimer & Hamilton

This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple. This is part of BA's Best, a collection of our essential recipes.

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