So this past week I decided to do a clean sweep of my two freezers to take note of what was left in them after the holidays. It was not pretty! I have been busy using up what was growing frost in the freezer including a bag of peas that had seen better days.
I decided to make a green pea soup with lots of mint since my herb box, in the garden, is being over-run by my mint plants. When I have guests for dinner, I have gotten into the habit of creating tapas style starters before we all sit down to dinner. This past Friday night, I thought a minted green pea soup would be a colourful and fun option to help use up the rather sad looking frosted peas from days gone by.
The recipe is oh so simple and from the guests remarks, it was a big success. Now perhaps they were just being polite but all the shooters were gobbled up so that is always a good sign. This soup is also nice warmed up though I would probably use cream rather than yoghurt in the mixture.
- 2 tablespoons olive oil
- 2 cups medium leeks, chopped (2 leeks)
- 4 cups frozen or fresh green peas
- 2 to 3 cups vegetable broth or chicken broth
- 1/4 cup fresh mint leaves
- juice of 1/2 lemon
- 1/4 cup greek yoghurt
- Salt and pepper to taste
- Heat oil in a medium stock pan then add leeks.
- Once soften, stir in the peas, the lemon juice and the broth, making sure there is enough broth to cover the pea mixture. If the peas are raw, allow to cook for 8-10 minutes.
- If frozen or cooked, bring pea mixture to a boil then add the mint, cover and take off the heat.
- Allow soup to cool.
- Pour mixture into a blender and purée.
- Pour into a bowl, mix in Greek yoghurt and refrigerate until ready to serve.
- Serve either cold with a mint leaf garnish or warm up and serve.
Hope you enjoy this soup as much as we did and remember that you can always freeze it as a lunch option, if you do not use it all. Bon appétit.