Spring Pea Soup

INGREDIENTS

  • 2 tablespoons olive oil

  • 1 leek, white and light green parts only, sliced

  • 2 cloves garlic, minced

  • 4 cups fresh or frozen peas

  • 1 medium potato, peeled and diced

  • 4 cups vegetable broth

  • Salt and pepper to taste

  • 1/2 cup Greek yogurt or crème fraîche, for serving

  • Fresh mint leaves, for garnish (optional)

PREPARATION

  1. Prepare the Ingredients: Rinse the leek slices under cold water to remove any dirt or grit. Peel and dice the potato.

  2. Sauté the Leeks: Heat the olive oil in a large pot over medium heat. Add the sliced leeks and minced garlic. Sauté for 3-4 minutes until the leeks are soft and fragrant.

  3. Add the Peas and Potato: Add the fresh or frozen peas and diced potato to the pot. Stir to combine with the leeks and garlic.

  4. Cook the Vegetables: Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 15-20 minutes, or until the peas and potato are tender.

  5. Blend the Soup: Once the vegetables are cooked, remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids.

  6. Season the Soup: Taste the soup and season with salt and pepper to your liking. Adjust the seasoning as needed.

  7. Serve: Ladle the spring pea soup into bowls. Top each serving with a dollop of Greek yogurt or crème fraîche.

  8. Garnish: If desired, garnish each bowl of soup with fresh mint leaves for a burst of flavor and color.

  9. Enjoy: Serve the soup warm and enjoy its vibrant green color and fresh flavors.