This delicious soup is quick and easy. We use frozen peas generally and they are one of the only vegetables we use frozen. However, in spring time, we can get the fresh peas from farmer's markets...it is a nice alternative! Cooking the peas briefly retains their vibrant color and, the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple. Add a drizzle or squeeze of fresh lime, lemon, or orange and you've got a real winner!
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Love is The Ultimate Spice!
Makes 6 Servings
|3 tbsp unsalted butter (substitute coconut oil or ghee for no dairy)||2 fresh leeks, white & green parts only, finely chopped|
|6 cups shelled fresh peas or frozen peas||¼ cup fresh flat-leaf parsley leaves, minced|
|1 bunch fresh mint leaves, minced||4 cups The Flavor Chef Organic Chicken Bone Broth (divided 2 cups & 2 cups)|
|freshly ground pepper||1 tsp sea salt|
|1 can coconut milk full fat (can substitute cream if using dairy)||fresh lime, lemon or orange juice squeezed on at serving|
|mint leaves and/or fresh chives, chopped (for serving)|
- Melt the butter (ghee or coconut oil) in a large heavy pot over medium heat. Add the leeks and cook, stirring often, until softened but not browned (about 6-8 minutes). Add 2 cups of The Flavor Chef Organic Chicken Bone Broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender (about 2-3 minutes for frozen peas or slightly longer for fresh peas).
- Remove pot from heat. Add parsley, mint, and remaining 2 cups of The Flavor Chef Organic Chicken Bone Broth to pot. Puree soup in a blender or with an immersion blender until smooth (thin with water if soup is too thick). Season soup with salt and pepper.
- Serve warm soup topped with chives and fresh mint leaf garnish. Add a fresh squeeze of lime, lemon or orange juice to brighten the overall flavor.
- To serve cool, allow the soup to chill. This can be topped with fresh whipped coconut milk and finished the same way.