Tastes like spring.
My devotion to Ina Garten, celebrity chef, is well known. Her most recent cookbook, barefoot contessa at home, is a treasure trove of more delicious, simple recipes. We tried one tonight that tastes like spring. Here's the skinny:
Fresh Pea Soup
2 T. unsalted butter
2 c. chopped leeks, white and light green parts (2 leeks)
1 c. chopped yellow onion
4 c. chicken stock
5 c. freshly shelled peas or 2 (10 oz.) packages of frozen peas
2/3 c. chopped fresh mint
2 t. salt
1/2 t. black pepper
1/2 c. creme fraiche
1/2 c. chopped chives
Melt butter in large saucepan; add leeks and onion and cook over medium heat for 5-10 minutes. Add chicken stock, increase heat to high, and bring to a boil. Add peas and cook 3-5 minutes. Off the heat, add the mint, salt, and pepper.
Puree the soup, either in batches with a blender or using a immersion blender. Whisk in the creme fraiche and chives. Serve.
We LOVED this. I couldn't find creme fraiche, so we used dollops of sour cream on each serving. I worried that the mint might make the dish less savory, but it only imparted a wonderful freshness. This soup would make a delightful first course at a spring lunch. YUM!
Fresh Pea Soup
2 T. unsalted butter
2 c. chopped leeks, white and light green parts (2 leeks)
1 c. chopped yellow onion
4 c. chicken stock
5 c. freshly shelled peas or 2 (10 oz.) packages of frozen peas
2/3 c. chopped fresh mint
2 t. salt
1/2 t. black pepper
1/2 c. creme fraiche
1/2 c. chopped chives
Melt butter in large saucepan; add leeks and onion and cook over medium heat for 5-10 minutes. Add chicken stock, increase heat to high, and bring to a boil. Add peas and cook 3-5 minutes. Off the heat, add the mint, salt, and pepper.
Puree the soup, either in batches with a blender or using a immersion blender. Whisk in the creme fraiche and chives. Serve.
We LOVED this. I couldn't find creme fraiche, so we used dollops of sour cream on each serving. I worried that the mint might make the dish less savory, but it only imparted a wonderful freshness. This soup would make a delightful first course at a spring lunch. YUM!
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