Tuesday, May 20, 2008
Fresh Pea Soup
this recipe is based on Ina Garten's recipe
2 tablespoons butter
1 cups chopped leek, white and light green parts (1 leek)
1 cup chopped yellow onion
2 cups chicken stock, preferably homemade
2 cups freshly shelled peas
1/3 cup chopped fresh mint leaves
2 teaspoons kosher salt
freshly ground black pepper and salt to taste
sour cream for garnish
2 tablespoons freshly chopped chives
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. Take off the heat, add the mint, salt, and pepper.
Puree the soup using an immersion blender. Whisk in some sour cream and chives and taste for seasoning. Top with a splash of olive oil or sour cream... Oh and a squeeze of fresh lemon juice really brightens it up too.