Spring Pea Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
80
protein 
4 g
sodium 
161 mg
carbohydrates 
13 g
fat 
2 g
fiber  
4 g
cholesterol 
0 mg
Servings 
8 (¾ cup ea.)
Ingredients 

¾ cup diced onions
¾ cup diced leeks
½ cup chopped scallions
2 Tbsp extra-virgin olive oil
1 tsp minced garlic
2½ cups fresh English peas or frozen peas, thawed
5 cups Vegetable Stock
½ cup chopped chives
1 tsp mint
½ tsp sea salt
¼ tsp freshly ground black pepper

Instructions 
  1. 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.
  2. 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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.