Tuesday, April 13, 2010

Spring Soup: Fresh Pea & Mint

pea soup

This is a gorgeous soup that tastes like spring!

It's a cinch to make, using frozen peas and ready made chicken stock.
The combination of petit pois (tender baby peas) and fresh mint are perfect together.

The recipe calls for 1/2 cup of creme fraiche added to the pot. Instead, I swirl just a little bit into the individual bowls at the end for a pretty effect and lower fat.

Serve this with a slice of asparagus quiche or a salad and it's the perfect springtime lunch.

Fresh Pea Soup: (adapted from Barefoot Contessa at Home)

2 tablespoons unsalted butter
2 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
1/2 cup freshly chopped chives
Garlic croutons, for serving

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 chicken stock, increase the heat to high, and bring to a boil.

Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.

I used an immersion blender and carefully blended the soup right in the pot.
If you don't have a hand held immersion blender (get one!), then you can use a regular blender to puree the soup. It should be bright green and pretty.

Place a small dollop of creme fraiche in each soup bowl and with a knife, swirl it around to make a pattern, or your initials if you like!



Anonymous said...

I also love my immersion blender the way some other ladies might feel about similiarly shaped hand held electrical devices that hum. Your soup looks scrumptious. Have you tried Nigella's pea & pesto soup, similiar, even easier, with a different twist in the taste profile.

kat said...

Looks like an elegant starter for a fancy dinner party

The Japanese Redneck said...

Does sound like spring in a bowl.

Pam said...

What a beautiful soup!!

A Feast for the Eyes said...

There are two kitchen tools that I cannot be without-- my microplanes and my immersion blender. I'm a soup-a-holic, so they are worth gold in making things faster and easier. I've wanted to make Ina's soup, but my husband swears that mint is high on his dislike list. Sigh. then again, someone left a comment of using pesto instead. Love it! Pretty soup, Stace.

doggybloggy said...

what a great sounding soup - I use my immersion blender like every 10 hours or so...LOL

Lori Lynn said...

YAY for the immersion blender.
Great Spring-y recipe. Love the color!

Proud Italian Cook said...

I made this, well something similar the other day, I used my leftover pea and edamame dip added scallions and chicken broth and it turned into a great soup just like this! Oh, and I used my immersion blender!

Ciao Chow Linda said...

I'm in the mood for something green and spring-like and this soup fits the bill perfectly. The mint addition really lifts the flavor I'm sure. I have to try this soon.

Cherine said...

Great comforting colorful soup!

Levinson & Axelrod said...

This soup looks great. Thanks for introducing it. The color is very vibrant.