Spring Pea Soup

1. 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.

2. 2

   Puree soup in blender, food processor or immersion blender. Return to heat. Stir in evaporated milk. Taste and adjust seasoning if necessary.

3. 3

   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.

4. 4

   It will take about 4 lb. of peas in the pod to yield 6 cups of shelled peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.