The combination of lemon and mint in this soup positively shouts out spring. Then you add the sweetness of peas, and the soup is irresistible. Adrienne demoed this for Brookside Gardens on February 19, 2014, and again at US Botanic Garden the next day, February 20. The recipe was adapted from the blog thekitchn.
2 T olive oil
1 medium onion, diced
2 lemons, zested and juiced (you should have about ½ C of juice)
1 t dried mint flakes
½ t salt, plus more to taste
4 C chicken or vegetable stock
2 C water (you may need all of it)
2 C cooked rice
2 C shelled peas (fresh or frozen)
3 T of fresh mint chopped
Heat a tablespoon of olive oil in a medium saucepan over medium-high heat. Add the onions with a pinch of salt and cook until the onions have softened and are on the verge of turning brown. Add lemon zest, lemon juice , dried mint and salt. Mix well and pour in the stock and 1 C water. Bring to a gentle boil. Stir in the cooked rice and let the soup come back to a gentle simmer. Add the peas and remove from heat.
Give the soup a taste. If you’d like a little more lemon or mint or salt, add a little more in. (Personally, I go for the full amount of both.) When you’re happy with what you taste, serve it up.