Chilled Pea Soup with Mint

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  • 3 tablespoons extra-virgin olive oil
  • 3 leeks, white and light green parts only, chopped
  • 1 yellow onion, chopped
  • 2 cups fresh or frozen peas
  • 4 cups chicken or vegetable broth
  • Salt and pepper to taste
  • 1/2 cup fresh mint
  • 1/2 teaspoon nutmeg


In a large pot, heat olive oil over medium-high heat.
Sauté leeks and onions until tender, 6-8 minutes.
Add broth and bring to a simmer.
Add peas and cook until peas are soft, about 5 minutes.
Remove from heat and stir in mint and nutmeg.
Puree soup until smooth, using an immersion blender, regular blender or food processor.
Serve with a dollop of sour cream or yogurt and garnish with mint sprigs.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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