This is not your momma’s pea soup. This soup is bright, fresh, and insanely easy to put together.
Pea Soup (THM E)
- 2 Tsp butter
- 4 cups, or 2 large, leeks (white and light green parts only) sliced
- 1 small red onion
- 2 1-lb bags frozen peas
- 1 large handful mint leaves
- 1/2 c low fat or fat free sour cream
- 1 bunch fresh chives, chopped
- 4-5 cups chicken or vegetable stock
After slicing the leeks, add them to a large bowl of water to remove the grit. Separate the pieces with your fingers so that the grit falls to the bottom of the bowl. Remove the leeks with your hands, and pat them dry with a towel.
Melt the butter in a large pot over medium heat. Add the onion and leeks and cook for 5-7 minutes, or until softened. Add the stock, increase the heat to medium-high and bring to a boil. Add the peas and cook for 3 minutes. Remove from the heat and add the mint, salt and pepper.
Puree the soup in batches in a blender until smooth and add to a large bowl. When all the soup is pureed, stir in the sour cream and chives. Adjust for salt and pepper as needed.
Serve hot or cold, or with some toasted sourdough cubes. You can amp up the protein with a side salad, half a sandwich, or some grilled chicken.
Also, this recipe makes a metric TON of soup. Plan on freezing some to serve hot in winter.