This fresh spring pea soup is filled with fresh spring flavors such as mint, thyme and leeks. It’s prepared in under 30 minutes and is perfect on its own or served with a slice of crusty bread and a dollop of crème fraiche.
Ingredients
INGREDIENTS
black pepper
chicken or vegetable stock
Crème Fraiche
Fresh Thyme Leaves
frozen baby sweet peas
garlic cloves
kosher salt
large leeks
Mint leaves
unsalted butter
Directions
DIRECTIONS
In a large skillet set over medium heat add unsalted butter.
Once the butter is melted add leeks and sauté until soft, about 8 minutes. Add in minced garlic, thyme leaves, salt and pepper. Sauté for another minute or until the garlic is fragrant.
Increase the heat to high and pour in chicken or vegetable stock. Bring to a slight boil and stir in frozen peas.
Let the peas cook for 2 minutes, stir in mint leaves and remove pan from the heat.
Add half the pea mixture to the container of a high-powered blender. Blend until smooth and pour into 3.5-quart saucepan. Puree remaining pea mixture following the same direction.
