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
- 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
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.
*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.