Verdant Spring Pea Soup

Verdant Spring Pea Soup

Ingredients:
2 tablespoons extra-virgin olive oil
2 leeks, trimmed and sliced
1 shallot, peeled and sliced
1 garlic clove, peeled and sliced
3 cups spring- or filtered water
4 cups shelled peas, or 2 (10-ounce) bags frozen peas
¼ cup fresh mint
1 teaspoon fresh tarragon
½ teaspoon kosher salt

Directions:
Crème fraîche or yogurt, chives, and olive oil for serving
Freshly ground black pepper to taste
Heat the olive oil in a Dutch oven over medium-high heat. Add the leeks, shallot, and
garlic, and sauté for 5 to 8 minutes or until softened.
Add the water, peas, mint, tarragon, and salt. Bring to a simmer and cook for 5 minutes.
Turn off the heat and allow the soup to cool for a few minutes.
Using a ladle, transfer the soup to the blender jar and puree, in two batches if necessary.
Blend on medium for 20 seconds then high for 1 minute. Do not fill the blender jar more
than three-quarters full.
Return the soup to the Dutch oven to gently heat it through again if necessary. Serve warm
with a dollop of crème fraîche or yogurt, chives, a drizzle of olive oil, and a sprinkle of
freshly ground black pepper.
Autumn Squash and Pear Soup
serves 6
Slightly sweet from the addition of pear, this beautiful golden soup says autumn like no
other. You’ll get a good healthy dose of beta-carotene and vitamin C from a bowlful, as
well as a very happy belly.
3 acorn or 2 buttercup squash (or any assorted fall squash), about 4 pounds total, cut
in half or quarters and seeded