Pictured here: [x]. This is a great dish for spring, pair with Caprese Salad (mozzarella, basil, and tomato) sandwiches on fresh rolls.
Serves 1-2
2 tablespoons butter
1 c chopped leeks, white and light green parts
1/2 of a small onion, chopped
2 c veggie stock
1 (10-ounce) package frozen peas
1/3 cup chopped fresh mint leaves
1 teaspoons salt
freshly ground black pepper
1/3 c half and half
freshly chopped chives to garnish
1. heat the butter in a large saucepan
2. add the leeks and onion, and cook over medium-low heat for 5 to 10 min, until tender
3. add the stock, increase the heat to high, and bring to a boil
4. add the peas and cook until the peas are tender, 3 min
5.turn off the heat, add the mint, salt, and pepper
6. Puree the soup in a blender, or a food processor
7. whisk in the half and half and garnish with chives and 1 whole mint leave per bowl.
