Fresh Spring Pea Soup
Vibrant emerald green and silky smooth, this soup captures the essence of spring in every spoonful. The sweet peas meld beautifully with tender leeks and fresh herbs, creating a luxurious yet light dish that's equally at home at an elegant brunch or cozy dinner.
By chef Laura Bonicelli
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4 people
Ingredients
- 2 tablespoonsunsalted butter
- 2 tablespoonsextra-virgin olive oil
- 1 largeleek (white and light green parts, minced)
- 1 large head bibb lettuce or other lettuce (6 cups shredded total)
- 1/4 cupItalian parsley (roughly chopped)
- 4 cupschicken stock
- 2 cupsgreen peas (frozen and rinsed, or fresh - blanched til tender)
- 1/2 cupcream (optional)
- sour cream for garnish (optional)
Nutrition Facts
Per Serving (serves 4 people)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
In a 4-quart saucepan, melt the butter into the olive oil. When the foam subsides, add the leeks and cook until they are soft. Do not brown. This will take 8 to .
- 2
Add the lettuce and the parsley to the pan and cook, stirring constantly, for 1 to until wilted. Add the chicken stock and the peas. Bring to a boil, then reduce heat to low and simmer, uncovered, for .
- 3
Take the soup off the stove and use an immersion blender to pureé until smooth.
- 4
Return soup to the heat, season with the salt and pepper, and finish with the cream. Heat until the soup is hot, but not boiling, and season again. Serve immediately.
Chef's Notes
Copyright: "Chef Laura Bonicelli"