10 hours ago
Wednesday, May 28, 2014
There is nothing easier and prettier to make this spring.
The chive flowers make an appearance once again on my blog, because I have them blooming in the garden for these 2 weeks only...... and I want to use them as much as possible.
Sadly, they will be gone soon.
I used boxed stock for this recipe, Swanson's Natural Goodness 33% less sodium is what I like when I don't want to use my freezer stock.
If you are lucky enough to find spring sweet peas, then please use them, otherwise a 16 oz. bag of frozen peas is fine (the little petit pois from Trader Joe's works well in this recipe).
2 big fat leeks, some herbs from your garden and salted yogurt and you're done.
What is salted yogurt?
Who knows. I read about it on a trendy recipe blog and liked the name, and liked it better than creme fraiche.
It's just plain Greek yogurt w/ some sea salt (not regular salt) mixed in.
Here's how to make this pretty soup.
Spring Pea Soup w/ Leeks, Mint & Salted Yogurt:
16 oz. bag of frozen petit pois or fresh spring peas (about 2 cups)
2 big fat leeks, white parts only, sliced
2 tbsp butter & 1 tbsp olive oil
4 cups of chicken or vegetable broth (stock)
handful of fresh mint leaves
sea salt & black pepper
6 oz. of plain Greek yogurt (I like FAGE) mixed w/ 1 tsp of kosher or sea salt
chive blossoms if you have them, for garnish
Saute the leeks in the butter and olive oil on low heat for 5 minutes until wilted. Don't let them brown.
Add the frozen peas to the saucepan and add in the stock and bring to a boil.
Simmer for 8 minutes until the peas are defrosted and the soup is turning a nice green color.
Take off the heat and let the soup cool in the pot.
When the soup is cool enough, use an immersion blender to puree the soup.
Season w/ a pinch of sea salt & pepper.
Swirl the salted yogurt on top and decorate w/ mint leaves and chive flowers.
I could eat this everyday!