Spring Minty Pea Soup with Scallion Kimchee
Jun 07, 2018, Updated Dec 13, 2020
A quick blender soup with a good handful of mint – Scallion Kimchee adds a hit of mellow heat
A tasty soup that showcases the vibrant, delicate flavors of the season. The key to a vibrant green soup is cooking the peas perfectly, which means very briefly
Ingredients
- 2 teaspoons unsalted butter, (use extra virgin olive oil for Vegan)
- 1 cup leeks, whites & greens, cleaned, sliced thinly - divided
- 1 cup scallions, cleaned, whites & greens, sliced thinly - divided
- 1 teaspoon fresh garlic, peeled, grated
- 4 cups vegetable stock*
- ½ cup yukon gold potato, peeled, cut into 1/3" small dice
- 20 ounces frozen green peas, organic preferable
- ½ cup fresh mint leaves
- 2 tablespoons fresh dill
- 3 tablespoons fresh shelled peas for garnish
Instructions
- Make the Scallion Kimchee (see recipe.) Plug your blender in so that it is handy.
- Melt the butter in a 4 quart, heavy soup pot. (Use extra virgin olive oil for Vegan.) Add the leek whites, scallion whites and garlic. Cook over low heat, stirring for 4 -5 minutes, do not color.
- Add the vegetable stock and potatoes, bring to a boil, then cover and cook on a low simmer. Check after 10 minutes that the potatoes are very tender. Add leek and scallion greens. Cover and simmer 2 minutes.
- Add the frozen peas. Cook, stirring for JUST ONE MINUTE. Remove from heat. Add mint and dill.
- IMMEDIATELY place the soup in the blender - depending on the size of your carafe - puree in 2 batches if necessary. Blend until very smooth with a bright green color, from low speed to high, 1 - 2 minutes.
- To serve: Pour soup into individual bowls. Scatter with fresh shelled peas, fresh mint and dill sprigs. Enjoy!
- Reheat only to warm, overcooking will result in a loss of bright green color.
*I have used "Better Than Bouillon" Organic Reduced Sodium Vegetable Base
This recipe may not be reproduced without the consent of its author, Karen Sheer.
