CHILLED PEA SOUP
in individual glasses
Ingredients:
2 tablespoons butter
3 medium leeks (white and light
green parts only), rinsed, drained,
and chopped
1 (32-oz.) container reduced-sodium
chicken broth
1 (16-oz.) package frozen sweet peas
1/4 cup chopped fresh mint leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground
black pepper
1 cup sour cream
2 tablespoons fresh lemon juice
Garnish: sliced chives
How to Make It:
Melt butter in a large saucepan over
medium-low heat. Add leeks, and cook,
stirring occasionally, 6 to 8 minutes or until
tender. Stir in chicken broth, and increase
heat to high. Bring to a boil.
Add peas, and cook, stirring occasionally,
3 minutes or until peas are tender.
Remove from heat, and stir in mint,
salt, and pepper.
Process pea mixture, in batches, in a
blender or food processor until smooth.
Transfer mixture to a bowl, and whisk in
1/2 cup sour cream. Season with salt and
pepper. Chill at least 1 hour.
Serve in 2-oz. glasses.
Whisk together lemon juice and
remaining sour cream.
Add a dollop on each serving.
Chilled Pea Soup
