Peas Soup with Mint and Leeks

I have been reluctant to make a pea/mint soup because I wasn’t so sure. Then I ended up with a pile of fresh mint in my Aero arden with no ideas of how to use it. Problem solved.

This turned out amazing. Garnished with blanched peas, hard-boiled egg, lemon yogurt and bacon, it was delicious.

Peas Soup with Mint and Leeks

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

Peas Soup with Mint and Leeks Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe

Ingredients

• 2 tbsp olive oil
• 2 tsp butter
• 1 Leek
• 1 onion medium
• 1 cup white wine
• 1 pint Chicken stock
• 1 cup heavy cream
• 16 oz Peas Petite, frozen
• 15-20 Mint leaves fresh
• 1/2 tsp cumin
• Salt
• Pepper

Servings:

Units:MetricUS Imperial

Instructions

1. Saute the leeks and onions in olive oil and butter until translucent, but not browned.
2. Add white wine and reduce
3. Add chicken stock and bring to a simmer
4. Add peas, mint leaves and cumin. Simmer for 10-15 minutes
5. Puree the mixture in the blender
6. Return to saucepan and heat through
7. Salt and pepper to taste

Share this Recipe