Go Back
Print
Fit for a King: Pea Soup
Ingredients
  • 2 T. unsalted butter
  • 2 C. chopped leeks white and light green parts--about 2 leeks
  • 1 C. chopped yellow onion
  • 4 C. vegetable broth
  • 5 C. freshly-shelled peas or 2 10 ounce packages frozen peas
  • 2/3 C. chopped mint leaves loosely packed
  • 2 t. kosher salt
  • 1/2 t. freshly-ground black pepper
  • 1/2 C. sour cream or creme fraiche
  • 1/2 C. freshly chopped chives
  • Extra milk or half and half to thin down the finished soup optional
  • Garlic croutons chopped chives, extra sour cream or creme fraiche, chopped cilantro, cayenne pepper, or grated parmesan for garnish (optional)
Instructions
  1. Melt butter in a large soup pot. Saute leeks and onions in the hot butter over medium-low heat until the onions are tender. This will take 5 to 10 minutes.
  2. Add the vegetable broth and bring the mixture to a boil. Add the peas and cook for 3 to 5 minutes until the peas are tender. I used frozen peas and it took about 3 minutes to cook the peas.
  3. Remove the soup pot from the heat and stir in the chopped mint leaves, salt and pepper.
  4. Puree the soup.
  5. Whisk in sour cream or creme fraiche.
  6. Stir in the chopped chives. Taste for seasoning. Serve garnished with garlic croutons, chopped cilantro, cayenne pepper and/or grated parmesan. Swirl in a little sour cream or creme fraiche to decorate the soup.
  7. Cook's Note: I think the subtle flavor of the mint is better in this soup on the second day. Also, this soup is very thick. I used some half and half to thin it to my taste.