1 Video | Photo: Fresh Pea Soup Recipe
Ingredients
- 2 tablespoons unsalted butter
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup chopped yellow onion
- 4 cups chicken stock, preferably homemade
- 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
- 2/3 cup chopped fresh mint leaves, loosely packed
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup creme fraiche
- 1/2 cup freshly chopped chives
- Garlic croutons, for serving
Directions
Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
*Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.
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By Jenngo
BOCA Raton
on May 07, 2013
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I was craving a spring pea soup recipe and this is it!!! I modified the ingredients as I saw on the tv show as well! I used shallots and NONE of the GREEN LEEK tops!! ( just the white portion.
I love the mild flavor flavor and I made croutons to finish it off! Fantastic!!!
By mcerv_11942275
Albuquerque, NM
on April 05, 2013
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I read most of the reviews and so of course I made some modifications. I used bacon fat instead of butter, and I omitted the mint, chives and creme fraiche. Instead I added 1T of pepper and I sautéed 1 sliced clove of garlic with the leeks and onion. At the end of the pureeing I added some chopped ham and toped with parmesan garlic croutons. If you try my version I hope you enjoy it.
By EAT1234
Minneapolis MN
on March 16, 2013
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Love you, Ina, but I did not like this recipe. The only change I made was fry some bacon to start and used the grease to cook the onion and leeks. Still not much flavor. And had to add twice as much salt, but maybe that had to do with the stock I used. Will not make again.
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