Spring is springing in our neck of the woods. But somehow not fast enough. The sun is shining and kids are running out the door in their fleeces, but trees are not budded out yet. And unlike the coasts, our flowers are slow. So in an effort to hurry things along, it seemed appropriate to make something green. Really green. Thus, pea soup.
This is not the olive green split pea lentil soup that you might be used to. It’s a vibrant, fresh, green pea (as in vegetable) soup that tastes like sunshine. It’s simple, full of green goodness, and takes less than 20 minutes to make. This recipe is a variation from Ina Garten’s.
The recipe calls for an immersion blender. If you don’t have one, run out this moment (we’ll wait) and purchase one. They are little miracles that allow you to blend hot things quickly (and safely), and are fantastic if you make soup often. The one I use costs less than $30 and works like a champ. If you don’t feel like running out to get one this instant because your littles are napping or you just can’t fathom one more gadget in your cupboard, we get it. Use your blender. Just be careful to let things cool, blend in batches, and use that handy top vent. But ask for one for Christmas.
Happy spring, and enjoy!
- 3 Tbsp butter
- 2-3 chopped leeks, white and light green parts only
- 1 chopped medium sweet onion
- 4 cups vegetable stock
- 5 cups frozen peas, thawed
- 1/2 cup fresh mint leaves, chopped
- Salt & pepper to taste
- 3/4 cup plain Greek yogurt
In a medium saucepan, melt butter and sauté leeks and onion until soft, about 5 minutes. Add vegetable stock and bring to a boil. Add peas, bring to a boil again, and cook for about 3 minutes. Take off heat and add mint, and salt and pepper to taste. Puree with an immersion blender until smooth. Add water if you like a thinner consistency. Stir in Greek yogurt, and serve.
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