Spring Pea Soup with Mint Oil
Yield: 4 Servings
This soup can be made with fresh peas in late spring
through early summer or frozen peas year round. It
is creamy on its own, but the addition of sour cream
or crème fraiche adds additional richness and
texture. The addition of mint oil adds a unique
freshness to the soup. Vegetable stock can be used
in place of chicken stock.
1 tablespoon butter
1 tablespoon olive oil
1 leek, cleaned and chopped*
1 shallot, chopped
2C chicken stock
2 ½C fresh shelled peas or 12oz frozen peas, thawed
½ teaspoon salt
½ teaspoon fresh ground pepper
Sour Cream or Crème Fraiche
2 bunches mint
1C neutral flavored oil such as canola or safflower
To make the mint oil, remove the stems from the mint
and chop finely. Stir into a pot with the oil and
turn the heat to low. When the oil begins to sizzle,
continue to cook for two minutes. Remove from the
heat and allow to cool uncovered and than steep
covered for twelve hours. Strain through a coffee
filter into a container. Store in the refrigerator
for up to one week.
Heat the butter and olive oil in a pan over medium
heat. When the oil is hot, add the leek and shallot,
and sweat until translucent. Add the chicken stock
and bring to a boil. Next, add the peas and cook
until just tender, around three to five minutes.
Stir in the salt and pepper and allow to cool
slightly. Blend the soup in batches until smooth.
Strain if desired. Return the soup to a clean pot
and taste for salt and pepper. If soup is too thick,
it can be thinned with additional chicken stock.
Heat soup and serve with a dollop of sour cream or
crème fraiche and a drizzle of mint oil. Garnish
with a mint leaf.
*When cooking with leeks, use only the white and
very light green portions. After chopping, rinse in
a strainer to remove all traces of dirt.
Recipe by David Musial