This was a great spring dish. Light and refreshing, with a lovely green color, this soup is like spring in a bowl.
‘Fresh’ Pea Soup
Makes 6 cups: About 195 calories per cup
Adapted from The Kitchn
- 2 Tbsp butter
- 1 leek, sliced and washed
- 1 russet potato, peeled and diced
- 4 cups vegetable broth
- 2 lbs (6 cups) frozen peas
- salt and pepper to taste
Melt the butter in a medium pot over medium heat. Add the leeks and cook, stirring often, until soft but not browned, about 10 minutes.
Add the potatoes and broth to the pot and cook until the potatoes are tender, about 10 minutes. Add the peas and season with some salt and pepper. When the peas are heated through, about 1 minute, remove from heat. Using an immersion blender, puree the soup.
Taste the soup and season with more salt and pepper as needed. Reheat the soup before serving, or serve cold.