Pea Mint Soup

Peas are a good source of protein and high in vitamins and minerals. Combining fresh or frozen peas with mint make this a classic soup. Delicious served hot or cold.

Ingredients

1 tablespoons unsalted butter

1.

1 cup chopped leeks, white and light green parts

(approximately 1 leek)

½ cup chopped yellow onion

2 cups vegetable or chicken stock

1 (10 oz) package) package frozen peas

⅓ cup chopped fresh mint leaves, loosely packed

¼ cup fresh flat leaf parsley, loosely chopped

1 teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ cup crème fraîche, plus more for garnish

¼ cup freshly chopped chives, plus more for garnish

2 teaspoons lemon juice

Directions:

Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the stock, increase the heat to high, and bring to a boil. Add the peas and cook for 2 to 3 minutes, until the peas are tender. Turn off the heat, add the mint, parsley salt, and pepper.

Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed until smooth. With the blender still running, open the vent hole in the lid and slowly add more soup until the blender is three-quarters full. Pour the processed soup into a large bowl and repeat until all the soup is pureed. Whisk in the crème fraîche, chives and lemon juice and taste for seasoning. Garnish servings with a small dollop of crème fraîche sprinkled with fresh chives and serve.

Note for a chilled soup: after soup is completely pureed, cool it down in an ice bath stirring continuously. Add the crème fraîche, chives and lemon juice and adjust seasonings with salt and black pepper. Chill in the fridge until cold then serve.

Preparation time: 20 minutes

Yield: 3 to 4 servings

Recipe adapted by Patrice Savery from Barefoot Contessa at Home at http://www.foodnetwork.com/recipes/ina-garten/fresh-pea-soup-recipe.html#communityReviews, author Ina Garten, 2006.