Description
This Minted Pea Soup is refreshing and light. Perfect for spring gatherings, it’s fast and easy to make using fresh or frozen peas. Vegan-adaptable.
Ingredients
Units
- 1 fat leek, white, and light green parts, sliced or cut into half moons.
- 1 onion (white or yellow), diced
- 2 garlic cloves, rough chopped
- 2–3 tablespoons olive oil, or butter or a mix of both
- 3 cups water or vegetable broth, vegetable stock or chicken stock
- 1 teaspoon salt, more to taste (see notes)
- 1/2 teaspoon black pepper
- 2 cups fresh English peas (10 ounces) or use frozen peas
- 1 cup fresh mint, packed. ( about 1 ounce mint leaves)
- 1/2 cup flat-leaf parsley, packed
- 1–2 tablespoons fresh lemon juice
- 2–4 tablespoons sour cream (try probiotic sour cream!) or creme fraiche, or vegan sour cream.
Optional Garnishes: drizzle of truffle oil or olive oil, red pepper flakes (urfa biber or Aleppo chili flakes), sumac, fresh mint leaves.
Instructions
- Slice the leeks and, rinse well; drain. The water here will keep leeks from scorching.
- Over medium-low heat, heat the olive oil and butter in a Dutch oven or big pot. Add leeks, onions and garlic, and cook slowly, until fragrant and tender,roughly 10- 12 minutes.
- Add the water, stock, or vegetable broth, and salt and pepper and bring to a simmer.
- Add the fresh peas and simmer gently until tender, but still vibrantly colored—about 3-4 minutes.
- Stir in all the herbs, wilting, and turn the heat off.
- Blend the soup using an immersion blender (stick blender) or high speed blender until silky smooth.
- Add the lemon juice, taste and adjust salt and lemon to taste. (When making this with water and not broth, you’ll need more salt.)
- Whisk in a little sour cream, if you like, tasting as you go. It adds a tangy richness.
- Serve and garnish with any of the optional garnishes. The photo shows truffle oil, Urfa biber, sumac, and mint.
Notes
If using water, add another 1/4- 1/2 teaspoon salt.
Leftovers can be kept in an air-tight container for up to 4 days in the refrigerator and can be reheated gently on the stovetop.
When looking at ounces on herb packaging- remember these typically include the stems.
Nutrition
- Serving Size: 1 cup
- Calories: 157
- Sugar: 7.8 g
- Sodium: 1003.7 mg
- Fat: 6.8 g
- Saturated Fat: 1.3 g
- Carbohydrates: 20.3 g
- Fiber: 4.8 g
- Protein: 5.4 g
- Cholesterol: 1.7 mg