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Spring Pea Soup with Mint

I have a confession to make. I LOVE peas! Fr

esh, frozen or in a shell I can’t get enough of them. At this time of year you can go to almost any grocery store from Belleville to Ottawa and beyond and find bags of the most amazing freshly shelled peas from Mill Creek Farm in Prince Edward County.

<3 <3 <3 The county!! I have a girls weekend planed in August to belleville/the county. Perhaps I’ll visit Mill Creek along with the other places on my tour; The Mustang Drive In, The Sandbanks, Slickers Ice cream in Picton, Fifth Town Cheese, and of course some vineyards!

When I first saw this recipe in the spring section of my book I got all excited about peas. Unfortunately they were either late this year or Anna was jumping the gun, either way I am just getting around to making this soup now and it was worth the wait.

I know it’s a pain in the butt and slightly wasteful but this soup really should be strained before serving. Also, the book tells me that this soup only holds it’s beautiful bright green color for about 20 minutes. In order to keep it that way you have to pour the soup in a bowl that is nestled in ice and continue to stir the soup until cool. HA! Yeah right, who would go to that trouble for general consumption? It still tastes good without the color.

Spring Pea Soup with Mint

1 Tbsp butter or olive oil 1 1/2 cups chopped leeks (white and light green part only) 2 cups peeled and diced Yukon Gold potato splashdry vermouth *I didn’t have any* 8 cups (2 litres) chicken or vegetable stock 3 cups fresh frozen green peas *FRESH Mill Creek peas!* 2 sprigs each fresh thyme, mint and tarragon *I didn’t use tarragon* salt & pepper sour cream or crème fraiche, for garnish *I used Greek yogurt*

In a large pot, heat butter or oil over medium heat. Add leeks and sweat, stirring often, until soft, about 6 minutes. Add potato, vermouth and chicken stock and bring up to a simmer. Cook until potatoes are tender, about 15 minutes. Add peas and sprigs of herb (tie them with a string to keep them together). Bring just up to a simmer, remove herbs and purée soup until smooth. Strain for a smoother soup (optional) then season to taste and serve immediately garnished with sour cream or crème fraiche.

Alternatively, this soup is lovely served chilled topped with baby shrimp, crab or chopped avocado.

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