Nutrition Information (per serving)
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
- 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.