Chilled Pea and Mint Soup

Chilled Pea and Mint Soup
  • 2 Tbsp Neutral Oil
  • 3 Small Leeks, Sliced
  • 1 pound Fresh English Peas 
  • 3 Tbsp Plain Greek Yogurt
  • Fresh Squeezed Lemon Juice, to taste
  • 2 Tbsp Fresh Mint, Chopped
  • Micro Greens to garnish such as Pea Tendrils, Mint, Bulls Blood, Red Ribbon Sorrel
  • Add fresh peas into boiling water along with a teaspoon of kosher salt and cook until peas are crisp-tender, 1 ½ to 2 minutes.
  • Remove them from the boiling water and immediately shock them in an ice bath to stop the cooking and to retain the green color.
  • In a Sauté Pan, add your oil and sliced leeks. Cook them over Medium-high heat and sweat until they are translucent. 
  • When the leeks are ready, drain your peas and put them in a blender with the leeks. Add 2 cups of cold water, a large pinch of salt, the yogurt, chopped mint and lemon juice. Blend until smooth.
  • Taste and season accordingly to balance with salt, pepper, water and lemon juice. 
  • Transfer to a bowl, cover and place in the refrigerator to cool, about 2 hours 
  • Portion into bowls and garnish the top with micro greens, yogurt and peas.

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