Spring Minty Pea Soup with Scallion Kimchee
Jun 07, 2018, Updated Nov 15, 2020
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 delicious, light 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 (use frozen ones … I chose an organic variety.)
I love cooking soup – and continue during Spring and Summer seasons. Very inviting on cool nights, and when the air conditioning is blasting. Healthfulness in a bowl.
Peas are quickly tossed in the hot vegetable broth and immediately blended to preserve its natural color.
I’ve seen a lot of drab looking pea soups – this one retains it’s bright green color and fresh pea and herb flavor.
How?
Leeks & Scallion whites are sautéed first, their greens are added in the last step and swiftly added to the carafe of a blender.
Herbs are added at the end as well, which add to the bright color, as you process the soup in a blender from low speed to high until creamy and bright green… easy!!
I love using my garden herbs – mint seems to grow like weeds! ~ and my dill is doing quite well – I’ve added some of that too.
I urge you to plant an herb garden to use through summer. Plant close to your kitchen so it’s easy to pick and toss into your culinary creations.
A quite light soup, a little yukon gold potato give some nice body and texture – otherwise it’s all peas, herbs and alliums; leeks, scallions and garlic.
I’ve used a good quality vegetable broth – see recipe for more information.
For a Vegan Soup, use extra virgin olive oil instead of the butter.
Scallion Kimchee takes only minutes to prepare and adds a nice contrast a zippy heat.
Enjoy!
Karen
