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.