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Spring Pea and Mint Soup

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® Garlic Herb Wrap, Julienne

Preparation

  1. Heat butter, add in leeks and onion. Sweat until leeks are tender. 
  2. Add in chicken stock and bring to a boil. Add in peas and cook for 3 minutes. 
  3. Remove from heat and add mint, salt and pepper. 
  4. Purée the soup in incremental batches. 
  5. Season the crème fraîche with smoked sea salt. 
  6. Layer the chickpea wraps and slice into strips. Fry to crisp, season with kosher salt, set aside. 
  7. Place hot soup into bowls, garnishing with crème fraîche and chickpea crisps. 

Serves 6

Recipe by Chef Eric Bogardus, Food Fanatics® Chef, Boston, MA