March 24, 2010
It's springtime! The days are getting long and I'm getting antsy for warmer sunshine days. The flowers are blooming. Cute little baby animals are getting born. And you can taste it all in this here bowl of soup.
Fresh Pea and Mint Soup
Adapted from Ina Garten, Barefoot Contessa at Home
2 tablespoons olive oil
2 cups chopped leeks, white and light green parts
1 cup chopped yellow onion
4 cups chicken stock
20 ounces frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup sour cream
1/2 cup freshly chopped chives
garlic croutons, for serving
Heat the olive oil 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. Off the heat, add the mint, salt, and pepper.
Puree the soup in batches in a blender. Whisk in the sour cream and taste for seasoning.
Serve topped with the chives and garlic croutons.