With fresh mint and spring peas, this vibrant green, silky-smooth soup is an homage to the season of rebirth. There are no spices here, so caramelizing the vegetables is a key step in developing the flavor.
- 1 1/2 cups chopped cleaned leeks
- 1/2 cup chopped fennel
- 1/2 cup chopped scallions (green and white parts)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon finely chopped garlic
- 5 cups fresh or frozen peas
- 3 cups Vegetable Stock or water
- 1/2 cup thinly sliced spinach (chiffonade)
- 1/4 cup chopped fresh mint
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons fresh lemon juice
- Heat a medium soup pot over medium-low heat for 2 minutes. Put in the leeks, fennel, scallions, and oil and shake the pot to coat the vegetables. Cover and cook gently until the vegetables are translucent, 3 to 5 minutes.
- Uncover, raise the heat to medium, and cook until the vegetables are lightly browned, 3 to 5 minutes more. Stir in the garlic and cook for 1 minute.
- Add 4 cups of the peas and the stock, scraping the pot bottom to loosen any browned bits. Bring to a boil over high heat; then reduce the heat to low and simmer just until the peas are heated through but still bright green, about 3 minutes.
- Puree the soup with an immersion blender or in an upright blender. If using an upright blender, avoid a blowout by cooling the soup slightly and partially removing the center lid of the blender. Puree the soup until it is super smooth.
- Pour the soup back into the pot (if you used an upright blender) and stir in the remaining 1 cup peas, the spinach, mint, salt, pepper, and lemon juice. Heat through and serve.
- Option: The soup can also be cooled, chilled for up to 1 day, and served cold.