Spring Minty Pea Soup with Scallion Kimchee
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
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.
Pour soup into individual bowls.
Scatter with fresh shelled peas, fresh mint and dill sprigs.
Reheat only to warm, overcooking will result in a loss of bright green color.
This recipe may not be reproduced without the consent of its author, Karen Sheer.