Recipe Wednesday: Pea & Mint Soup

Welcome to our first Recipe Wednesday!  Each week we will feature new recipes for garden veggies currently being harvested! Happy Gardening & Harvesting!

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PEA & MINT SOUP

• 1 T olive oil
• 1 small leek, chopped
• 1 T fennel seeds, roasted and ground (opt)
• 4 C water
• 1 C milk (or cream, or soymilk/ricemilk in our family)
• About 1 lb fresh peas, boiled
• A handful of fresh mint, chopped (about 1 cup)
• Salt
• Fresh ground pepper
• For garnish: cream, yogurt, parsley, mint sprigs, croutons

Heat olive oil in stock pot; add leek and saute until transparent. Add fennel powder and continue to saute until fragrant and leek is golden. Stir in water, mint and peas. Bring to a boil. Reduce heat. Stir in milk and simmer for 15-20 minutes. Season w/ salt & pepper. Allow to cool slightly. Puree soup in blender or food processor (carefully!!!) until very smooth. Return to pot if reheating is needed. Serve hot w/ garnish of choice. Tasty!

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