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SPRING PEA SOUP
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PrintINGREDIENTS
- 2 cups frozen peas, thawed
- 3 leeks, finely chopped
- 1 onion, finely chopped
- 4 tablespoons butter
- 2 tablespoons flour
- 6 cups chicken broth
- 1 sprig mint
- 1 cup heavy or light cream
- 2-3 carrots, finely chopped (optional)
- salt and pepper
DIRECTIONS
Sautée leek and onion in butter until tender. Sprinkle with flour and stir to mix. Stir in broth and bring to boil. Add mint and peas. Cover and cook for 15 minutes. Remove mint. Purée mixture in blender in batches. Return mixture to clean pan. Add cream and salt and pepper to taste. Simmer and stir until warm.
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