Sunday, July 31, 2011

Fresh Pea Soup with Mint and Lemon

Very refreshing cold on a hot summer day (but looks a little like baby food)

- 2 tbsp butter
- 2 chopped leeks (white and light green parts only)
- 1 chopped med/large onion
- 4 cups chicken stock
- 5 cups freshly shelled peas (~8lbs unshelled), or 20-oz frozen peas
- 1 cup mint leaves
- 1 lemon, zest and juice
- sour cream
- salt, pepper

1. Saute leeks and onions in butter until soft/browned
2. Add stock and peas, boil for 5 minutes then take off heat, season with salt/pepper
3. Blend soup in batches with mint and lemon juice/zest
4. Serve with dollop of sour cream
5. Serve hot or cold

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