Fresh Spring Pea Soup
A vivid, flavorful soup that takes minutes to make.
Servings: 2 Quarts (serves 6 to 8)
Ingredients
- 3 tablespoons unsalted butter
- 2 cups sliced leeks (from two leeks, white and light green parts only)
- 1 onion, chopped
- 1 quart sodium-free chicken stock (I like Swanson's)
- 16 ounces fresh or frozen peas
- 1/2 cup fresh mint leaves, torn
- 1/4 cup fresh flat-leaf Italian parsley, chopped
- 2 1/2 teaspoons kosher salt, plus more to taste
- 1 tablespoon sugar
- 1/2 teaspoon fresh black pepper
- 1/4 cup sour cream or plain yogurt
- 8 ounces snap peas
- fresh minced chives, to garnish
Instructions
- Sautée the butter, onion, and leeks in a large pot over medium heat until the leeks and onions are very soft and translucent, about 6 to 8 minutes. Stir often so that nothing browns; if necessary add a tablespoon or two of water. Meanwhile, bring a small pot of water to a boil. Add the snap peas and cook for about 2 to 3 minutes. Drain and run under very cold water to stop the cooking.
- When the onions and leeks look very soft and cooked, add the stock. Stir and bring to a boil. Add the peas. Lower the heat to medium and simmer for 3 to 5 minutes. Frozen peas take less time.
- Remove the pot from the heat. Add the mint, salt, pepper, parsley, and sour cream or yogurt. Use an immersion blender or blender to blend into a smooth purée. Note: If you use a blender, you will probably need to do this in batches.
- Slice the snap peas very thinly on a diagonal and divide among soup bowls.
- Ladle the soup into soup bowls and garnish with chives, pea tendrils, or fresh croutons. Serve warm.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
