Spring Pea Soup



3 tbsp butter

2 leeks chopped, not the tough ends

2 tsp chopped fresh thyme

1/2 tsp salt 

1/4 tsp pepper

32 ounces chicken or veggie stock

28 ounces small fresh spring peas OR small frozen peas

1/4 cup chopped fresh mint leaves

Optional: Creme fraiche


In a large stock pot, melt butter over medium heat.  Add chopped leaks and saute until soft.  This will take 8-10 minutes.   

Add thyme leaves, salt and pepper.  Stir for a minute to combine.

Add stock and increase temperature to high and bring to a simmer.

Stir in peas and cook together for 2 minutes.  For fresh peas, 1 minute.

Take the pan off the heat add the chopped mint leaves and let the pot sit  for 2 more minutes.

Use an immersion blender and blend until the soup is smooth OR in 2-3 batches, add to a blender and puree until smooth.

Turn the pot back onto medium heat and serve warm or at room temperature.  

Top with a dollop of creme fraiche.



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