Soups
Spring Pea and Mint Soup
Ingredients
- 2 T Butter, unsalted
- 2 c Leeks, cleaned and diced
- 1 c Rykoff Sexton® Caramelized Slice Onions
- 4 c Chicken Stock
- 5 c Frozen Peas
- 2/3 c Mint, Chiffonade
- 2 tsp. Kosher Salt
- 1/2 tsp. Black Pepper, ground
- 1/2 c Crème Fraîche
- 1/2 tsp. Smoked Sea Salt
- 2 ea. Hilltop Hearth® Cilantro Chickpea Wrap, julienne
PREPARATION
- Heat butter, add in leeks and onion. Sweat until leeks are tender.
- Add in chicken stock and bring to a boil. Add in peas and cook for 3 minutes.
- Remove from heat and add mint, salt and pepper.
- Purée the soup in incremental batches.
- Season the crème fraîche with smoked sea salt.
- Layer the chickpea wraps and slice into strips. Fry to crisp, season with kosher salt, set aside.
- Place hot soup into bowls, garnishing with crème fraîche and chickpea crisps.
Serves 6
Recipe by Chef Eric Bogardus, Food Fanatics® Chef, Boston, MA