PEAS AND THANK YOU
FRESH PEA AND MINT SOUP
This soup is creamy, bright and packed full of spring flavors. Peas and mint are a classical pairing that come together flawlessly in this soup based on a recipe from Ina Garten. Simple and lovely, it's dinner in less than an hour.
Start by chopping a few cleaned leeks and a yellow onion and sauteing them in a bit of olive oil from Bistro Blends. Once everything is nice and softened add 4 cups chicken broth (or vegetable broth if you're so inclined) and bring to a boil. Add a pound or so of freshly shelled peas from Maciel & Family and cook until just tender. Take if off the heat and stir in a handful of freshly chopped mint leaves from Suzie's Farm and a generous pinch each of salt and pepper. Whirl away in a blender or food processor until smooth and stir in a few big spoonfuls of sour cream or creme fraiche. Serve with croutons made from Belen Bakery's ciabatta and snipped chives. Celebrate springtime.