Sweet Garden Pea Soup
Servings: 4
Total Time: 30 minutes
Ingredients
1 tsp olive oil
1 leek, sliced and chopped (white and pale green parts only)
5 cups chicken broth
2 13-ounce bags (about 5 cups) frozen sweet garden peas
1 TBSP fresh lemon juice
salt & pepper
sour cream for garnish
Directions
1. Heat the oil in a large pot over medium-high heat. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes.
2. Pour the chicken broth into the pot and bring to a boil.
3. Add the peas and return to a boil then reduce heat to medium and simmer for 5 more minutes.
4. Take off the heat and using an immersion hand blender (or pour into a full size blender in batches) puree the soup until smooth.
5. Stir in the lemon juice and add salt and pepper to taste.
6. Ladle soup into bowls and garnish with sour cream.
2. Pour the chicken broth into the pot and bring to a boil.
3. Add the peas and return to a boil then reduce heat to medium and simmer for 5 more minutes.
4. Take off the heat and using an immersion hand blender (or pour into a full size blender in batches) puree the soup until smooth.
5. Stir in the lemon juice and add salt and pepper to taste.
6. Ladle soup into bowls and garnish with sour cream.
