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1
In a large pot, heat oil over medium heat for 30 seconds.
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2
Add leeks and cook, stirring, for 3 minutes or until softened.
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3
Add shallots and carrots and cook, stirring, for 3 minutes or until fragrant.
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4
Stir in peas, vegetable stock, rice milk, bouquet garni and mint and bring to a boil.
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5
Reduce heat and simmer, uncovered, for 10 minutes or until peas are tender and flavor develops.
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6
Discard bouquet garni.
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7
Add parsley and let stand for 1 minute.
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8
In a food processor or blender, or using an immersion blender (see Notes), puree soup, in batches if necessary, until smooth or desired texture is achieved.
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9
If necessary, return soup to pot and reheat until steaming.
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10
Stir in lemon juice, and sugar, if using.
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11
Season with salt and pepper to taste.
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12
Serve hot.
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13
If you prefer a cold soup, transfer to a bowl, cover and refrigerate for 2 to 3 hours or until thoroughly chilled.
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14
Variations:
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15
A chiffonade of lettuce leaves and fresh mint leaves makes a nice garnish for this soup.
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16
To make a chiffonade, use a soft lettuce such as Boston, Bibb or leaf.
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17
Make a tight roll of a lettuce leaf and another of two or three mint leaves.
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18
Thinly slice each roll into 8-inch (25 cm) thick strips.
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19
You will have thin ribbons, which are delicate and light enough to float on the soup, making an attractive topping.
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20
Another topping, drawn from Indian flavors, can be made with a dollop of pureed silken tofu mixed with 1 tsp (5 mL) finely minced crystallized ginger and a splash of mint vinegar.
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21
It makes a refreshing contrast in flavors and textures.
