Monday, May 4

Chilled pea and leek soup with mint


Summertime is here! Wait, what ever happened to spring? Don't I get a transition period between winter and summer to defrost? I remember when I could be outside for at least 30 minutes before breaking a sweat (a week ago) Now? My hair frizzes and I feel sticky the second I step outside. This unexpected heat calls for a nice chilled refreshing soup. I searched and found a recipe that I had all the ingredients for (which is how I usually search for recipes) and sounded delicious. It is from Not Derby Pie, an awesome food blog to check out. 

Chilled pea and leek soup with mint
3 leeks chopped, light green and white parts only
1 onion chopped
olive oil
16 oz frozen peas (not canned)
4 cups stock
salt 'n' peppa
1 cup fresh mint chopped
1/8 tbsp. nutmeg

1 In a large soup pot, saute onion, leek and nutmeg over medium heat until softened.
2 When leeks and onions are soft and translucent, add stock and bring to a simmer.
3 Add peas and simmer for 10 minutes, covered.
4 Remove soup from heat and add chopped mint.
5 Blend with an immersion blender, or transfer batches to a regular blender until smooth.
6 Chill the smoothed soup and serve with yogurt, sour cream, or both!


2 comments:

Nate said...

Wow. I have some leftover leeks from some chicken I made this weekend and now I know what I'm going to do with it!

Thanks for the add over on foodbuzz!

zoe said...

Hi Nate. Thanks for stopping by!