Spring Pea Soup

Name: Spring Pea Soup
Ingredients: 1 tablespoon crisco vegetable oil or 1 tablespoon canola oil; 4 cups leeks, chopped (2 large leeks); 1 onion, chopped; 1 cups shelled peas or (750 g) package frozen peas; 4 cups chicken stock or 4 cups vegetable stock; 1/4 cup fresh mint leaves, chopped; 2 teaspoons salt; 1/4 teaspoon pepper; 1/2 cup Carnation Evaporated Milk (regular or 2%)

9 ingredients

4 steps

Ingredients

1 tablespoon crisco vegetable oil or 1 tablespoon canola oil
4 cups leeks, chopped (2 large leeks)
1 onion, chopped
1 cups shelled peas or (750 g) package frozen peas
4 cups chicken stock or 4 cups vegetable stock
1/4 cup fresh mint leaves, chopped
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup Carnation Evaporated Milk (regular or 2%)

Directions

1

Heat oil in a large saucepan or stock pot on medium heat. Add leeks and onion and cook for 5 minutes, until tender. Add peas and stir to coat with leek mixture. Add chicken stock and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Add mint and season with salt and pepper.
2

Puree soup in blender, food processor or immersion blender. Return to heat. Stir in evaporated milk. Taste and adjust seasoning if necessary.
3

TIPS: To clean leeks, chop and place in a large bowl of cold water. The dirt will sink to the bottom of the bowl. lift out leeks and rinse in a strainer.
4

It will take about 4 lb. of peas in the pod to yield 6 cups of shelled peas.