Green Pea Soup Recipe

1. 1

   Melt the butter in a medium saucepan over medium heat until foaming.

2. 2

   Add the leek, 1/2 teaspoon of the salt, and a pinch of pepper and cook, stirring occasionally, until softened, about 3 minutes.

3. 3

   Add the broth, remaining 1 1/2 teaspoons salt, and measured pepper and bring to a boil.

4. 4

   Add the peas and bring to a boil again.

5. 5

   Reduce the heat to medium low and simmer until the peas are tender, about 5 minutes.

6. 6

   Remove the pan from the heat, add the mint leaves, and stir to combine.

7. 7

   Let sit uncovered until the flavors meld, about 10 minutes.

8. 8

   Using a blender, puree the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off).

9. 9

   Transfer the soup to a clean saucepan (if serving warm) or a heatproof bowl and stir in the lemon juice.

10. 10

    Taste and season with more salt, pepper, and lemon juice as needed.

11. 11

    If serving warm, reheat over low heat.

12. 12

    If serving cold, let cool to room temperature, cover, then refrigerate until cold.

13. 13

    Top each serving with a dollop of creme fraiche, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.