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.
Spring Pea and Mint Soup
SERVES
4PREP TIME
00 minCOOK TIME
00 minIngredients
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
Directions
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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.
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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.
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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.
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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.
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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.
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Option: The soup can also be cooled, chilled for up to 1 day, and served cold.
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