Wednesday, May 28, 2014

Spring Pea Soup w/ Leeks, Mint & Salted Yogurt

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.
Trendy indeed.

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!


Katie C. said...

This is only my second year of chives. They are the only thing that survived last winter's cold. Are you supposed to cut the flowers off so the chives will continue to grow? I've got way more than I can eat...

Ciao Chow Linda said...

I love this soup and could eat it every day too. I made it recently with nearly the same recipe, but with creme fraiche instead of the salted yogurt. I'm making it today too, to use up the leeks in the fridge before leaving for vacay, and put some away for the freezer. We are on the same mind set with chive flowers too - they're on my post today too!

Natalia B said...

This soup is one of my favorites in springtime! I also never heard of salted yogurt but it sounds interesting enough to try.

Stacey Snacks said...

Cutting the flowers does not encourage the growth of the plant at all.
It also doesn't hurt can use the chive flowers as garnish on salads or soups, and snip the long thin green parts (the chives) instead of scallions.
I just made a chive vinegar with the blossoms, I will let you know how it turned out!

Anonymous said...

Me too - everyday! I'm such a soup fanatic - my favorite meal consists of a nice bowl of soup and a little something on the side.