Spring Pea and Mint Soup

Spring Pea and Mint Soup image Author: Canadian Living Credits: Spring Pea and Mint Soup image

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

Ingredients

  • 2 tablespoons butter
  • 2 leek (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

Method

In 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

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spring Pea and Mint Soup