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Spring Minty Pea Soup with Scallion Kimchee in vintage blue & white bowl

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 

Loads of peas add a gorgeous color along with leeks, scallions, garlic, potatoes, mint, dill and vegetable broth
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

Spring Minty Pea Soup with Scallion Kimchee in vintage blue & white bowl


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 ⅓” 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 



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.


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.

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