Soup Nokhod Farangi (سوپ نخود فرنگی) — Persian Green Pea Soup

• 180 gShallots, finely diced (About 3 large shallots)
• 45 gUnsalted butter (Divided)
• 15 mlExtra-virgin olive oil (Helps prevent butter from browning too quickly)
• 6 gSea salt (1 teaspoon, plus more to taste)
• 1 gBlack pepper, freshly ground (1/2 teaspoon, plus more to taste)
• 900 mlChicken broth, low-sodium (Warm if possible for faster simmering)
• 600 gGreen peas (Fresh shelled or frozen (no need to thaw))
• 20 gFresh mint, leaves only, finely chopped (About 1 packed cup leaves)
• 120 mlHeavy cream (For blending into the soup)
• 8 gFresh mint leaves (For garnish (about 16 small leaves))

Instructions

1. 1

   In a medium pot over medium heat, melt 45 g butter with the olive oil. Add the diced shallots and 3 g of the salt. Cook 8–10 minutes, stirring often, until very soft and translucent but not browned; lower heat if edges color. This gentle base keeps the soup sweet and bright.

2. 2

   Add the chicken broth and bring to a lively simmer over medium-high heat, about 3–5 minutes. Stir in the green peas, return to a simmer, then reduce heat to medium-low. Cover and cook 8–12 minutes, until peas are tender and vivid green (fresh peas may take closer to 12 minutes).

3. 3

   Turn off the heat and let the soup stand uncovered for 3 minutes so the temperature drops slightly (this helps preserve the mint’s color). Add the chopped fresh mint and the remaining 3 g salt plus the black pepper. Stir for 30 seconds to bloom the mint aroma without overcooking it.

4. 4

   Blend until completely smooth using an immersion blender, or in a countertop blender in batches (do not fill above halfway; vent the lid). Blend 60–90 seconds per batch until velvety. Return to the pot over low heat and stir in 120 ml heavy cream; warm 2–3 minutes without boiling.

5. 5

   Taste and adjust seasoning with additional salt and pepper as needed. For a glossy finish, whisk in the optional 10 g butter over low heat for 30–45 seconds. Serve hot, adding a 1-tablespoon (15 ml) cream swirl to each bowl and garnishing with fresh mint leaves.