This fresh spring pea soup is filled with fresh spring flavors such as mint, thyme and leeks. It can simply be prepared in under 30 minutes and is perfect on it’s own or served with a slice of crusty bread and a dollop of crème fraiche.
When I made this soup it immediately made me happy. It’s bright, light in flavor and perfect for spring. At first I was afraid that my pea soup would turn out not as beautiful in color as I had hoped but luckily (as you can see) it came out the most beautiful shade of green.
I threw together this soup because Anolon asked me to come up with a recipe that would help get people in the kitchen. They want to inspire people to get in the kitchen and let their kitchen creativity take over. I think a simple soup like this is the perfect inspiration to get into the kitchen. Especially when you see how easy it is to throw together!
The soup is great served by it’s self but I really felt like it really shines with just a dollop of crème fraiche on top. Plus you can play around with the soup and really make it your own. Not a fan of leeks? It’s totally cool, use onions instead. Not sure if you will like the mint? Well, I do ask that you give that a try since it brings a lovely light flavor. Trust me!
Spring Pea Soup
This fresh spring pea soup is filled with fresh spring flavors such as mint, thyme and leeks. Plus it can simply be prepared in under 30 minutes.
- 3 tablespoons unsalted butter
- 2 large leeks, white and light green parts
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (32-ounce) container chicken or vegetable stock
- 28 ounces frozen baby sweet peas
- 1/3 cup packed roughly chopped mint leaves
- Crème fraiche, optional
In a large skillet set over medium heat add unsalted butter.
Once the butter is melted add leeks and sauté until soft, about 8 minutes. Add in minced garlic, thyme leaves, salt and pepper. Sauté for another minute or until the garlic is fragrant.
Increase the heat to high and pour in chicken or vegetable stock. Bring to a slight boil and stir in frozen peas.
Let the peas cook for 2 minutes, stir in mint leaves and remove pan from the heat.
Add half the pea mixture to the container of a high-powered blender. Blend until smooth and pour into 3.5-quart saucepan. Puree remaining pea mixture following the same directions.
Warm pea soup over medium low heat until hot.
Enjoy plain or with a dollop of crème fraiche.
You can also check out the recipe on Anolon’s site.