To round out dinner, and contrast the bright flavor of the soup, I served mine with one of my favorite sandwiches — prosciutto ham and fresh mozzarella cheese on a whole grain baguette with a drizzle of olive oil. YUM!
One more note — some of you may see the word “blender” and recoil in fear, but I swear this one is easy….its a Tuesday night and I got this one together in under an hour. I think even Kermit the Frog would admit it can be easy being green (I couldn’t resist).
Minted Pea Soup with Saffron Cream
2 tablespoons unsalted butter
2 leeks, chopped (white and light green parts only)
1 small yellow onion
4 cups chicken broth
5 cups frozen peas
2 sprigs fresh mint leaves (apx. 2 tablespoons when chopped)
Fresh ground salt & pepper to taste
Melt butter in a large saucepan, add the leeks and onion and cook over medium-low heat until the onion is tender. Add the chicken broth, increase heat to high and bring to a boil. Add the peas and cook for 5 minutes, until peas are tender. Remove from heat and add the mint, salt and pepper.
In a blender, puree soup in batches (to avoid overflowing, start with a small amount in the blender and pour more soup in through the vent hole in the blender lid). Pour pureed soup into a large bowl and repeat until all soup is pureed.
Serve warm or cold, topped with a dollop of saffron-infused sour cream (see recipe below) and a sprinkle chopped green onions.
Saffron-infused sour cream
5 sprigs saffron
1/2 cup lite sour cream
1/2 cup freshly chopped green onion
Place saffron in a small, microwave safe container with 1 Tbs water. Microwave for 1 minute. Strain saffron-infused liquid into sour cream, along with 1/2 cup chopped green onion.
If you have a favorite recipe for SPRING, I hope you’ll share it here!