Pea Soup

Related recipes: Canyon Ranch, Garlic, Leeks, Low-Carb, Low-Fat, Onions, Peas, Soups, Soups/Salads, Spring, Summer, Vegetables, Vegetarian

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From Canyon Ranch Cooks
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The use of mint in this recipe is a fine example of how an unexpected herb or spice canadd freshness and complexity of flavor to a familiar dish. Spearmint is easy to grow, makes a delightful garnish and combines happily with a galaxy of other ingredients. In short, mint makes life better. Use it freely and see.

Preparation facts

Yield: 8 servings

Ingredients

3/4 cup diced onions

3/4 cup diced leeks

1/2 cup chopped scallions

2 Tbs olive oil

1 tsp minced fresh garlic

2 1/2 cups frozen green peas, thawed

5 cups vegetable stock

1/2 cup chopped chives

1 tsp chopped fresh mint

1/2 tsp salt

1/4 tsp black pepper

Directions

In a large saucepan, sauté onions, leeks and scallions in olive oil until onions are translucent. Add garlic and peas and sauté for 2 minutes. Add vegetable stock and bring to a boil. Reduce heat and simmer for 30 minutes.

Add chives and mint and cook 5 minutes. Remove from heat and transfer to a blender container and puree until smooth. Add salt and pepper.

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Nutrition facts

Serving Size 1 serving
Calories 80
Calories from Fat 17 (21%)
% Daily Value*
3%Total Fat 2g
0%Cholesterol 0mg
7%Sodium 161mg
4%Total Carbohydrate 13g
16%Dietary Fiber 4g
8%Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.