Spring Pea Soup
Makes: 8 cups (2 L)
Prep Time 15 mins
Cook Time 20 mins
Serves 8
Difficulty N/A
Ingredients
- 1 tbsp (15 mL) Vegetable or Canola Oil
- 4 cups (1 L) chopped leeks (2 large leeks)
- 1 onion, chopped
- 6 cups (1.5 L) fresh shelled peas or 1- 750 g package frozen peas
- 4 cups (1 L) chicken or vegetable stock
- 1/4 cup (50 mL) chopped fresh mint leaves
- 2 tsp (10 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/2 cup (125 mL) Carnation® Regular or 2% Evaporated Milk
Directions
Step 1:
Heat oil in a large saucepan or stock pot on medium heat. Add leeks and onion and cook for 5 minutes until tender. Add peas and stir to coat with leek mixture. Add chicken stock and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Add mint and season with salt and pepper.
Step 2:
Puree soup in blender, food processor or with immersion blender. Return to heat. Stir in evaporated milk. Taste and adjust seasoning if necessary.
Tips
To clean leeks, chop and place in a large bowl of cold water. The dirt will sink to the bottom of the bowl. Lift out leeks and rinse in a strainer.
It will take about 4 lbs (2 kg) of peas in the pod to yield 6 cups (1.5 L) of shelled peas.