This soup is a staple in our home. Mint and peas are classic companions and this soup is easy to cook. You need only three ingredients: Leeks, peas (I always use frozen ones), and a bundle of fresh mint. And I’m not a doctor, but I’m pretty sure it’s good for you—healthy and light with only a small amount of butter. This one offers a pleasingly big burst of flavor.
Sometimes for a cocktail party I will serve the soup in cups (see pictures below). This offers my guests a welcomed break from the very expected snacks (still not a doctor here, but I believe these may not be as good for you) and crudité.
- 2 standard packages of frozen petit peas
- 3 leeks, thoroughly cleaned and chopped
- 1 bunch of mint
- 1 tablespoon of butter
- Salt and pepper
- Over medium heat melt the butter and sauté the chopped leeks until soft, right before they start to brown. Medium heat works much better than high heat, as this allows the leeks to soften slowly and develop their sugars. This step should take about 5 to 7 minutes. Season as you go with salt and pepper.
- Now add a quart of water and bring to a boil. Cook at a lazy bubble for 15 to 20 minutes. (This soup actually tastes better when cooked with water instead of adding chicken or vegetable stock. You will better taste the intense pea and mint flavors—a very clean flavor profile.)
- Now turn the heat to high and dump the peas into the pot. The frozen peas will drop the temperature in the pot dramatically. On high head, bring the soup to a boil as fast as possible. Once it’s boiling, cook for 3 to 4 minutes, and continue to season. Preserve the appealing bright green color of the soup by not overcooking. You may want to add a little more water if the soup feels too thick.
- The whole thing now goes into the blender. Drop a handful of mint leaves into the mix. Carefully blend until super smooth, then return to the cleaned pot. Bring to a boil one more time. This step will cook the starch out of the pulverized peas, bonding all the flavors in this super creamy delight together in the process. And make sure you notice: there’s not a single drop of cream responsible for this soup’s super creaminess.
My favorite way to garnish the soup is with a chiffonade of mint leaves. Simply roll up a bunch of mint leaves like a cigar and slice it into very thin strips. But as you can see, this soup looks delicious even without any garnish.
You can find a similar recipe in one of my favorite cookbooks, The French Culinary Institute’s Salute to Health Cooking.