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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan, heat butter and oil over low heat. Add onion; cook about 10 minutes or until onion is soft but not brown, stirring occasionally. Add garlic; cook for 3 minutes more.
Add broth, 2 cups peas and the mint. Bring to a boil; reduce heat to medium. Simmer, covered, for 10 minutes.
Using an immersion blender, blend the soup until smooth. (Or cool soup slightly; carefully transfer half to a blender. Cover and blend until smooth. Repeat with the remaining soup. Return all of the soup to the saucepan.) Season to taste with salt and pepper. Stir in the remaining 1 cup peas. Heat through. Serve with sour cream.