Spring Pea and Mint Soup
Spring has sprung in Sydney so to celebrate this week we are making a beautifully fresh and easy-to-make Pea and Mint soup.
, or 4 shallots or 1 brown onion
Chicken Bone Broth
, or chicken stock
Frozen or Fresh Peas
, or iceberg
Creme Fraiche or Sheeps Yoghurt
Melt butter in a large saucepan over a low heat.
Add finely sliced leek and celery. Cook gently until very soft, about 10 minutes.
Stir in garlic and then pour in chicken broth.
Add peas and sliced lettuce. Simmer gently for 10 minutes, adding a little more broth or water if necessary.
Stir in mint leaves then puree soup until smooth with a stick blender.
Add salt and pepper, taste for seasoning and serve topped with a dollop of creme fraiche or yoghurt.
Try this soup with kale, spinach, zucchini or broccoli in place of the lettuce.
Top the soup with ricotta, fetta or goats cheese instead of the creme fraiche.
Add a squeeze of lemon juice to each bowl of soup.
Add 3 sliced rashers of bacon when cooking the leek.