Peas please...

 Green pea soup with fresh mint

This is a wonderfully refreshing and delicious cold soup, especially during the hot summer months. That being said, don't let me stop you form eating it hot because it is equally tasty. It is a super simple recipe and most of us always have frozen peas on hand.  - Desi

 

 

What you will need:

1 tbsp of butter

1 medium leek, washed well, halved lengthwise, and thinly sliced (white and light green parts only)

2 teaspoons kosher salt

3 cups veggie borth

freshly ground black pepper to taste

1  package of  frozen peas (I like using baby peas since they are sweeter) or 3 cups shelled fresh peas

1/4 cup loosely packed fresh mint leaves

1 tbsp freshly squeezed lemon juice

Greek yoghurt or Crème fraîche for serving (optional) 

How to make it:

Melt the butter in a medium saucepan over medium heat.  Add the leek, 1/2 teaspoon of the salt, and a pinch of pepper and cook, stirring occasionally, until softened, about 3 minutes.

Add the broth, remaining salt and pepper and bring to a boil. 

Add the peas and bring to a boil again. 

Reduce the heat to medium low and simmer until the peas are tender, about 5 minutes.

Remove the pan from the heat, add the mint leaves, and stir to combine. 

Let sit uncovered until the flavors meld, about 10 minutes.

Then using a blender, purée in batches until smooth.

Taste and adjust salt, pepper and lemon seasoning to taste.

Let cool in refrigerator.

Top with a dollop of Greek yoghurt and enjoy.

Recipe courtesy of Christine Gallary.