This brilliant green soup welcomes spring to the table and is a refreshing start to an elegant dinner. The simple dollop of crème fraîche and garnish of chives really unites all the flavours in the bowl.
- Portion size 10 servings
- Credits : Canadian Living Magazine: April 2014
- 2 tablespoons butter
- 2 leeks (white and light green parts only), thinly sliced
- 5 cups frozen peas
- 1 pkg sodium-reduced chicken broth or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup packed fresh mint leaf
- 1/2 cup creme fraiche
- 3 tablespoons finely chopped fresh chives
MethodIn Dutch oven or heavy-bottomed saucepan, melt butter over medium heat; cook leeks, stirring occasionally, until softened, about 5 minutes.
Stir in peas, broth, 2 cups water, salt and pepper; bring to boil. Reduce heat and simmer until peas are soft, about 10 minutes. Stir in mint.
In blender, in batches, purée soup until smooth. Transfer to airtight container; refrigerate until chilled, about 2 hours.
Make-ahead: Refrigerate for up to 24 hours.
Ladle into bowls; spoon crème fraîche onto soup. Sprinkle with chives.
Nutritional facts per each of 10 servings: about
- Fibre 3 g
- Sodium 411 mg
- Sugars 4 g
- Protein 5 g
- Calories 134.0
- Total fat 7 g
- Cholesterol 26 mg
- Saturated fat 5 g
- Total carbohydrate 12 g
- Iron 11.0
- Folate 22.0
- Calcium 3.0
- Vitamin A 27.0
- Vitamin C 15.0