English Pea and Mint Soup

A vibrant soup that comes together in about 20 minutes with fresh mint, leeks and creaminess from gold potatoes.

Course Soup

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 129

1 tablespoon olive oil
1 small leek cleaned well and chopped
1 small gold potato peeled and chopped
¼ teaspoon salt
1 ¼ cups (283 grams) fresh green peas shelled or frozen if peas are not in season
5 large mint leaves chopped
3 cups (1 ½ pints) low sodium vegetable stock/broth
2 tablespoons sour cream optional

To a large soup pan add the olive oil and heat over medium low heat. Add the leeks and cook until they start to soften, about 6 minutes. Add the potato and salt, stir.
Add the stock and bring to a simmer, cook for 3 minutes until the potatoes start to soften.
Add the peas and mint. Simmer for an additional 2-3 minutes until the peas are tender..
Using an immersion blender, blend the soup until smooth. Or transfer to a blender in small batches and blend until smooth.
Garnish with sour cream.