Spring Pea Soup with Mint
Spring Pea Soup with Mint
Get this quick and easy spring pea soup recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 2 servings
  • 1 tablespoon Butter or Olive Oil 15 mL
  • 1½ cups chopped Leeks (white and light green part only)375 mL
  • 2 cups peeled and diced Yukon Gold Potato 500 mL
  • Splash Dry Vermouth
  • 8 cups Chicken or Vegetable stock 2 L
  • 3 cups fresh frozen Green Peas 750 g
  • 2 sprigs each fresh Thyme, Mint and Tarragon 2 each
  • Salt and Pepper
  • Sour Cream or Crame Fraiche, for garnish
  1. In a large pot, heat butter or oil over medium heat
  2. Add leeks and sweat, stirring often, until soft, about 6 minutes
  3. Add potato, vermouth and chicken stock and bring up to a simmer. Cook until potatoes are tender, about 15 minutes
  4. Add peas and sprigs of herb (tie them with a string to keep them together). Bring just up to a simmer, remove herbs and puree soup until smooth
  5. Strain for a smoother soup (optional) then season to taste and serve immediately garnished with sour cream or crème fraiche
  6. Alternatively, this soup is lovely served chilled topped with baby shrimp, crab or chopped avocado

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