Sweet pea and mint soup

MAKES 6 SERVINGS • PREP TIME: 10 minutes • COOK TIME: 15 minutes

This is my riff on a French classic, minus the cream. Sweet peas and mint naturally complement each other with their delightfully delicate, fresh flavors. I amplify the pea’s taste—and nutritional content—by adding pea shoots to the sauté. As for texture, the sautéed buttery Bibb lettuce counterbalances the mealiness of the peas, making for a smooth consistency.

2 tablespoons extra-virgin olive oil
1 large leek, white part only, rinsed and chopped
Sea salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package frozen sweet peas, defrosted, or 3 cups freshly shelled peas
1 small head Bibb lettuce, torn into pieces
1 cup pea sprouts
2 tablespoons coarsely chopped fresh mint, plus more for garnish
6 cups Old-Fashioned Chicken Stock or Magic Mineral Broth
1 tablespoon freshly squeezed lemon juice, plus more if needed
6 tablespoons full-fat plain yogurt, for garnish
Peashoots, for garnish (optional)

Heat the olive oil in a soup pot over medium heat, then add the leek, a pinch of salt, and the pepper and sauté until translucent, about 5 minutes. Stir in the peas and the lettuce and another pinch of salt. Pour in 1/2 cup of the stock to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half. Remove from the heat. 

Pour one-third of the remaining stock into a blender, add one-third of the vegetable mixture, one-third of the pea sprouts, and the mint. Blend until smooth. Transfer to a soup pot over low heat. Divide the remaining stock in half and repeat the process two more times. Stir in the lemon juice and 1/2 teaspoon salt. Taste; you may want to add an additional squeeze of lemon and a couple of pinches of salt. Serve garnished with the yogurt, peashoots, and a bit of mint, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
 

Reprinted with permission from Clean Soups Copyright © 2016 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

 

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