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Spring Pea Soup
Ingredients
3/4 cup diced onions
3/4 cup diced leeks
1/2 cup chopped scallions
2 Tbsp extra-virgin olive oil
1 tsp minced garlic
2 1/2 cups fresh English peas or frozen peas, thawed
5 cups Vegetable Stock
1/2 cup chopped chives
1 tsp mint
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Instructions
In a large saucepan, sauté onions, leeks and scallions in olive oil until onions are translucent. Add garlic and shucked peas and sauté for 2 minutes. Add vegetable stock and bring to a boil. Reduce heat and simmer for 30 minutes.
Add chives and mint and cook 5 minutes. Remove from heat and transfer to a blender container and puree until smooth. Add salt and pepper.
Nutrition
| Calories | 80 |
| Protein | 4g |
| Sodium | 161mg |
| Carbohydrates | 13g |
| Fat | 2g |
| Fiber | 4g |
| Cholesterol | 0mg |
| Servings | 8 (3/4 cup ea.) |