This soup couldn’t be easier and takes minutes to prepare. I love making this soup during the summer season as well when fresh peas are abundant and fresh. The flavors are crisp and bold creating a fabulous soup that works any day of the week, and any time of the year.
Minted Pea Soup
Servings
4 Servings
Ingredients
- 3 tablespoons olive oil
- 4 leeks light green and white parts, chopped
- 4 cups vegetable or chicken soup
- 2, 10- ounce packages frozen peas
- 1 cup fresh mint leaves stems removed
- salt and pepper to taste
Instructions
- In a large pot, heat the olive oil on medium-high heat and sauté leeks until translucent. Add the stock and peas. Bring to a boil, cover and simmer for another 20 minutes. Remove from heat and add mint. Using an immersion blender, puree soup until smooth and creamy. Season with salt and pepper to taste.
- *Pan fry thinly sliced pastrami to create crispy croutons for garnish
Hi
I cannot rate it yet as I have not yet made it.
It does seem interesting, however.
I have a question.
We do not use neither leek nor mint, what can I substitute instead. It would have to be something that we can buy checked if it is something like leek or mint, maybe spinach, that we can buy checked and chopped but I think that it would spoil that taste as peas are sweet and spinach is sour.
Thank you
You can use onions instead of leeks. For the mint, you’d probably just have to leave it out or maybe try another herb like parsley if you can find that checked.
I’ve eaten Chef Dini’s food before and it is AMAZING! Fresh,custom made to my crazy eating demands,and delicious.This Mint Pea Soup is no exception. I will certainly continue to order from her and I recommend that you do too!