Recipe Courtesy of “Vegetarian Times” / Image Courtesy of NY Times
This tasty soup is one of the vegetarian dishes created by Sam Hinton, chef at the Ferme Blanche chalet in the Hidden Alps group. The soup is also wonderful served chilled.
1 Tbs. olive oil
1 Tbs. butter
1 medium onion chopped (1 ½ cups)
3 medium zucchini chopped (4 cups)
12 oz. frozen peas
2 ½ cups low-sodium vegetable broth
½ cup fresh mint leaves, plus more for garnish
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