Minted Pea Soup
Pea soup is just one of many classic recipes perfect for every season. Serve it either chilled or hot — it's delicious either way! In the springtime you can sometimes find fresh English peas at the farmer’s market, so take advantage of this delicate treat when you can. You’ll have the task of shelling them, but it can be a Zen-ful time if you can spare a half hour. No time? No worries; in this recipe, frozen peas work just as well as fresh.
Prep time: 10 mins | Cook time: 20 min | Servings: 4 – 5 servings
- 2 tablespoons ghee or pasture raised butter
- 1 leek, white part only, sliced
- 1 clove garlic, minced
- 1 quart (4 cups) chicken bone broth (if not homemade, use Dr. Kellyann's Liquid Bone Broth or Dr. Kellyann's Homestyle Bone Broth powder)
- 6 cups fresh or frozen green peas, thawed and divided
- 1 cup peppermint leaves, stems removed and coarsely chopped
- ½ teaspoon Celtic or pink Himalayan salt
- ¼ teaspoon ground black pepper
- Extra virgin olive oil for drizzling, optional
- Fresh mint leaves for garnish, optional
If you are using Dr. Kellyann's Bone Broth powder, first prepare 4 cups of bone broth according to the package instructions.
Melt ghee/butter in a stockpot over medium heat. Add leeks and sauté for 8 to 10 minutes to soften. Add garlic and cook for another 2-3 minutes.
Add bone broth, 5 cups of peas, and peppermint leaves. Bring to a boil and simmer over medium heat for about 10 minutes.
Remove from heat and blend with an immersion blender, food processor, or blender. Add salt and pepper. Taste and adjust salt as desired.
Add the remaining cup of peas and simmer for about 5 minutes to heat through. Optionally drizzle with olive oil and top with fresh mint leaves when serving.
Note: If you use a blender or food processor, process in batches, covering the top with a clean kitchen towel to avoid getting burned.