Spring Pea & Leek Soup
Adapted from Williams-Sonoma Food Made Fast: Soup, by Georgeanne Brennan (Oxmoor House, 2006).
Ingredients
- 4 cups vegetable broth, homemade or purchased
- 1 pound fresh peas in the pod, shelled
- 1 leek, white portion only, halved, rinsed and thinly sliced
- 3 green onions, white portion only, chopped
- Salt and freshly ground pepper, to taste
- 2 tablespoons minced fresh chives and/or the petals from
- 3 chive blossoms, for garnish
- Heavy cream, lightly whipped, for garnish
- 1 lemon, quartered, optional
Instructions
- In a saucepan over medium-high heat, bring the stock to a boil. Add the peas, leek and green onions, reduce the heat to low, cover and simmer until the peas are just tender, about 10 minutes.
- Using a food processor or blender, process the soup to a coarse puree. Return the soup to the pan, place over low heat and reheat to serving temperature. Season with salt and pepper. Ladle the soup into warmed bowls. Garnish each serving with a spoonful of cream and a sprinkle of chives or chive blossoms, then serve. Pass the lemon wedges at the table to squeeze over the soup, if you like.
