Spring Pea Soup

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READY IN: 30mins
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a large saucepan or stock pot on medium heat. Add leeks and onion and cook for 5 minutes, until tender. Add peas and stir to coat with leek mixture. Add chicken stock and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Add mint and season with salt and pepper.
  • Purée soup in blender, food processor or immersion blender. Return to heat. Stir in evaporated milk. Taste and adjust seasoning if necessary.
  • TIPS: To clean leeks, chop and place in a large bowl of cold water. The dirt will sink to the bottom of the bowl. lift out leeks and rinse in a strainer.
  • It will take about 4 lb. of peas in the pod to yield 6 cups of shelled peas.
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