The Village - Spring pea and mint soup
RECIPES
Spring pea & mint soup
by Anthea Dawson
I love this soup served hot or chilled, depending on what kind of day it is outside. In the winter I crave hot, steaming soup to warm up my bones but spring can deliver temperatures all over the map, so adjust how you serve this to however you are feeling that day. Serve this with a nice crusty bread or baguette and it’s the perfect light lunch!
Ingredients
Serves 6
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 1 leek, trimmed and chopped (white part only)
- 2 stalks of celery, chopped
- 3 cloves of garlic, chopped
- 5 cups frozen peas
- 6 cups chicken or vegetable broth
- 3 Tbsp. chopped fresh mint
- Kosher salt & Pepper
- 6 tsp. plain Greek yogurt (for garnish)
Warm a large pot on medium heat and add the olive oil. Add the chopped onion, leek, celery and garlic and sauté until vegetables are softened and golden (but not charred), stirring often, about 5 minutes. Add the peas and stock and bring to the boil. Reduce heat to medium-low and simmer for 15 - 20 minutes, until the peas are well softened.
Turn off the heat, season the soup with a good dose of salt and pepper, and add 2 tablespoons of your chopped mint leaves (saving the last tablespoon for garnish).
Using an immersion blender, purée the soup until it’s very smooth, adding a bit more stock if the soup is too thick for your liking. Taste and adjust the seasoning (I find that this soup can take a lot of salt), and rewarm at a low temperature right before serving.
Ladle the soup into your serving bowls and garnish with a dollop of Greek yogurtand remaining chopped mint. Enjoy!
RECIPES
Spring pea & mint soup
by Anthea Dawson
I love this soup served hot or chilled, depending on what kind of day it is outside. In the winter I crave hot, steaming soup to warm up my bones but spring can deliver temperatures all over the map, so adjust how you serve this to however you are feeling that day. Serve this with a nice crusty bread or baguette and it’s the perfect light lunch!
Ingredients
Serves 6
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 1 leek, trimmed and chopped (white part only)
- 2 stalks of celery, chopped
- 3 cloves of garlic, chopped
- 5 cups frozen peas
- 6 cups chicken or vegetable broth
- 3 Tbsp. chopped fresh mint
- Kosher salt & Pepper
- 6 tsp. plain Greek yogurt (for garnish)
Warm a large pot on medium heat and add the olive oil. Add the chopped onion, leek, celery and garlic and sauté until vegetables are softened and golden (but not charred), stirring often, about 5 minutes. Add the peas and stock and bring to the boil. Reduce heat to medium-low and simmer for 15 - 20 minutes, until the peas are well softened.
Turn off the heat, season the soup with a good dose of salt and pepper, and add 2 tablespoons of your chopped mint leaves (saving the last tablespoon for garnish).
Using an immersion blender, purée the soup until it’s very smooth, adding a bit more stock if the soup is too thick for your liking. Taste and adjust the seasoning (I find that this soup can take a lot of salt), and rewarm at a low temperature right before serving.
Ladle the soup into your serving bowls and garnish with a dollop of Greek yogurtand remaining chopped mint. Enjoy!
