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Spring Pea Soup with Mint

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Spring Pea Soup with Mint

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Recipe summary

Served hot or cold this fresh soup will hit the spot!

Preparation time: 10 minutes
Cooking time: 30 minutes
Yield: 10

Ingredients

  • 1 tablespoon butter or olive oil
  • 1-1/2 cup chopped leeks (white and light green part only)
  • 2 cups peeled and diced Yukon Gold potato
  • splash of dry vermouth
  • 8 cups chicken or vegetable stock
  • 3 cups fresh or frozen green peas
  • salt and pepper
  • sour cream or creme fraiche, for garnish

Directions

  1. In a large pot, heat butter or oil over medium heat. Add leeks and sweat, stirring often, until soft, about 6 minutes. Add potato, vermouth and chicken stock and bring up to a simmer. Cook until potatoes are tender, about 15 minutes. Add peas and sprigs of herb (tie them with a string to keep them together). Bring just up to a simmer, remove herbs and purée soup until smooth. Strain for a smoother soup (optional) then season to taste and serve immediately garnished with sour cream or crème fraiche.
  2. Alternatively, this soup is lovely served chilled topped with baby shrimp, crab or chopped avocado.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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