Now that we've got some spring produce in the markets, it's time to start playing with recipes. Don't get me wrong, I'm not over here losing my mind like I would with the first of summer tomatoes, but I'm still relatively excited. So when I think of spring conceptually, I think 'green'. Not kale green. Not zucchini green. I think pea green. And that's exactly what this soup is all about: winter and early spring produce to create a gloriously green soup with a color that can't be beat and a creamy, rich texture that's doesn't rely on a ton of cream.
This soup is very, very simple. Really it comes down to three steps: sauté, blend and mix. Easy....pea-sy. (Stop cringing. You knew it was coming.)
Spring Pea Soup with Potatoes and Leeks
/// Ingredients ///
- 2 t olive oil
- 1/2 T butter
- 1/4th of a medium yellow onion
- 1 leek, white and light green sections, washed and chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1/3 cup frozen peas
- 1 russet potato, peeled and cubed
- watercress and micro greens for garnish
- crème fraîche
- salt and pepper
/// Directions /// Add butter and oil to a pan. Add celery, leek, onion and garlic over medium and stir until the leeks and celery have softened (should take about 5 minutes). In a separate large pan, bring potatoes and water to a boil. Cook until you can pierce the potato with a knife. Turn off the burner and add the peas to the same pot. Cook until the peas are bright green. Drain off 2/3 of the water and add leek mixture to the same pot. Use an immersion blender to purée. Add more water if necessary to get the right thickness. Serve and top with salt and pepper, a dollop of crème fraîche and pesto. Garnish with watercress or microgreens.
I can also tell you from experience, this is excellent the next day. And it would be even better with a kind of funky grilled cheese sandwich. Just sayin'.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.