Print Options:

Spring Pea Soup with Mint Oil

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Don’t skip the mint oil for this fresh soup; it adds an additional layer of complexity.

Mint Oil
 1 cup grapeseed, canola or other neutral oil
 1 cup loosely packed fresh mint sprigs
Spring Pea Soup
 2 tbsp butter
 2 medium leeks, white and light green parts only, trimmed, cleaned, and cut in thin slices
 2 cloves garlic, roughly chopped
 1 tbsp kosher salt, divided
 2 cups chicken broth
 16 oz fresh, shelled peas (or frozen peas, defrosted)
 ¼ cup fresh mint leaves
 ½ cup half and half
 ¼ cup plain Greek yogurt
 ¼ tbsp freshly ground black pepper
 2 tbsp freshly squeezed lemon juice
 Crème fraiche, for serving
 Chives, chopped, for serving
Preparation Method
Make the mint oil

In a small saucepan over medium, heat the oil. Break up the mint sprigs and add to the saucepan. Heat until mint is fragrant, 10 to 15 minutes. Remove from heat and strain the mint leaves. Transfer oil to a squeeze bottle.

Make the soup

In a large skillet over medium heat, melt the butter. When butter is bubbling, add leeks, garlic and 1/4 teaspoon salt. Cook until leeks and garlic have softened, 10 to 12 minutes. Add remaining soup ingredients except lemon juice to the blender in the order listed. Add leek and garlic mixture. Select the SOUP setting and press start. Once the cycle finishes, add lemon juice and PULSE several times to combine.
Divide the soup among bowls. Top with a dollop of crème fraiche, drizzle with mint oil, sprinkle with chopped chives and serve.

Nutrition Facts

Servings 4