Oh My Sweet Pea!



Mint Pea Soup



Peas are in Season!

This minty pea soup is a great introduction to Spring with its fresh and tangy lightness that still leaves you with the feeling of home comfort.  It can be made in under an hour for a quick evening meal and can also be served chilled so this recipe is fantastic to make ahead of time if you plan to have guests over.  One thing to note is that frozen peas make this dish more budgetable and does not detract for the nutrition value of the meal.  I found this recipe on Chow and have modified it by adding white balsamic vinegar for a more crisp taste, but the essence is still there.

Mint Pea Soup

1/2 Tbs unsalted butter
1 medium leek, trimmed to white and light green parts only, halved lengthwise, thinly sliced and rinsed
1 cup gluten free vegetable broth
1-1/2 cups water
3 cups shelled fresh peas (about 2 1/2 lbs of peas in their pods or 16oz frozen peas)
1/4 cup loosely packed fresh mint leaves
freshly squeezed lemon juice
white balsamic vinegar
freshly ground black pepper
salt
Crème fraîche, extra virgin olive oil optional for the table

1) Heat butter in heavy bottomed sauce pan. Saute leek until it has softened.

I like to get the leeks a little brown to add flavor.

2) Add broth and water and bring to boil.  Add green peas.  Return to boil, reduce heat, and simmer until peas are tender (about 5 minutes).

So Green!

3) Remove from heat.  Stir in mint and allow flavors to meld for 10 minutes or so.

Lovely Mint!

4) If you have a submersible blender, this is the easiest way to purée the soup, otherwise, transfer soup to a blender or food processor and purée in batches until smooth. Add lemon juice, white balsamic, salt and pepper to taste.

mmmm...frothy-ness!

5) Serve hot or cold with a dollop of crème fraîche, a sprinkle of olive oil and/or finely chopped mint.

Pea Soup with Extra Virgin Olive Oil

Bon Appetit!