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

• 4¼ ozshallots, finely chopped (about 3 medium shallots)
• 1.1 ozunsalted butter
• 1 tbspolive oil (helps prevent butter from browning too fast)
• 6 ggarlic, minced (about 2 cloves)
• 1⅓ lbgreen peas, frozen (or fresh shelled peas)
• 3.8 cupchicken broth, low-sodium
• 20 gfresh mint leaves, packed (plus extra for garnish)
• 6 gsea salt (about 1 tsp)
• 1 gblack pepper, freshly ground (about 1/2 tsp)
• ½ cupheavy cream (plus extra for drizzling)
• 1 tbspfresh lemon juice (about 1 tbsp, for brightness)

Instructions

1. 1

   Set a medium pot over medium heat and add the butter and olive oil. Once the butter is fully melted and foaming, add the chopped shallots and cook for 6–8 minutes, stirring often, until soft and translucent but not browned.

2. 2

   Add the minced garlic and cook for 30–45 seconds, stirring constantly so it stays fragrant without coloring. Stir in the peas and cook for 2 minutes to coat them in the shallot-butter mixture and wake up their sweetness.

3. 3

   Pour in the chicken broth and bring the pot to a gentle boil, then immediately reduce to a steady simmer. Cook for 10 minutes, just until the peas are very tender; overcooking can dull the soup’s green color.

4. 4

   Turn off the heat and add the fresh mint leaves, sea salt, and black pepper. Blend the soup until completely smooth using an immersion blender, or carefully transfer to a countertop blender in batches and puree until velvety.

5. 5

   Return the soup to low heat and stir in the heavy cream and lemon juice. Warm for 2–3 minutes without boiling, then taste and adjust with an additional 1 g salt if needed for balance and clarity.

6. 6

   Ladle into warm bowls and garnish with a thin drizzle of heavy cream and a few small mint leaves. Serve immediately while the soup is glossy and bright, and keep the heat gentle so the cream stays silky.