A spring-time favorite. Serve with crispy bread and cheese to make a complete meal.

Fresh Minted Pea Soup

Ingredient Description:

4 tsp. butter

1 c. scallions, trimmed and coarsely chopped (white and green parts)

1 large leek, trimmed to about 6 in., washed, quartered lengthwise and cut across into 1/4-in. dice

1 large, white potato, peeled and cut into 1/4-in. dice

6 c. chicken broth

6 c. shelled green peas (about 6 lbs. unshelled green peas)

2 Tbsp. fresh lemon juice

1 c. heavy cream

4 Tbsp. mint, thinly sliced

salt and pepper

fresh mint for garnish

sour cream or crème fraiche for garnish

In a 5-qt. Dutch oven, melt the butter over medium heat. Add the scallions, leek and potato and sauté for 3 - 5 minutes being careful not to brown the ingredients.
Add the chicken stock and bring to a boil.
Add the shelled peas and reduce the heat to a simmer. Cook for 15 - 20 minutes or until the peas are very tender.
Remove the soup from the heat and let stand for 20 - 30 minutes.
Add the lemon juice, cream, mint and salt and pepper to taste.
Puree with an immersion blender or process in batches using a blender or food processor until smooth and creamy. Add more cream or broth if the soup is too thick.
If the soup needs to be a little warmer, reheat at a low temperature.
Ladle into warmed bowls and garnish with a dollop of sour cream and a sprig of fresh mint.