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Year of the Soup: Week 28

Enough with the cloudy and cold July days.  I’m over it.  The only plus is that making soup seems less crazy when it’s rainy outside.  But really, I’m okay with seeming a little crazy.  Make with the sunshine, Denver.

The mint in this recipe smacks you in the face at first.  But if you let it sit for a bit, and allow the flavors to settle, this soup is fantastic.  Fresh and crisp tasting, it’s delicious served with warm bread.  Enjoy :)

Fresh Pea and Mint Soup

Ingredients
  • 2 tablespoons unsalted butter
  • 2 cups chopped leeks, white and light green parts (2 leeks)
  • 1 cup chopped yellow onion
  • 4 cups vegetable broth
  • 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
  • 2/3 cup chopped fresh mint leaves, loosely packed
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup sour cream
  • 1/4 cup freshly chopped chives
Directions
  1. Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the broth, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
  2. Puree the soup in batches.  Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning.  Serve hot.
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