I was brainstorming on a soup recipe I have yet to try. Suddenly I recalled the super delicious green pea soup we had at the Vegan food tasting dinner at Raffles Grill Raffles Hotel. I googled some recipe and found the one on Chow.com the easiest to create. To my surprise, this soup tasted just like the one we had and I am so thrilled we found this gourmet soup recipe which tasted really comforting and so delicious.
- 1 tablespoon unsalted butter (I used Nuttlex)
- 1 medium leek, root trimmed, halved lengthwise, and thinly sliced (white and green parts only)
- 2 teaspoons kosher salt, plus more as needed
- 2 1/2 cups low-sodium store-bought vegetable broth
- 1/8 teaspoon freshly ground black pepper, plus more as needed
- 1 (16-ounce) package frozen peas, thawed
- 1/4 cup loosely packed fresh mint leaves
- 1 teaspoon freshly squeezed lemon juice, plus more as needed (I did not add this)
- Crème fraîche, for serving (optional) (I did not add this)
- Sunflower Seeds
- Parsley Flakes
- Melt the butter in a medium saucepan over medium heat until foaming. Add the leek, 1/2 teaspoon of the salt, and a pinch of pepper and cook, stirring occasionally, until softened, about 3 minutes.
- Add the broth, remaining 1 1/2 teaspoons salt, and measured pepper and bring to a boil. Add the peas and bring to a boil again. Reduce the heat to medium low and simmer until the peas are tender, about 5 minutes.
- Remove the pan from the heat, add the mint leaves, and stir to combine. Let sit uncovered until the flavors meld, about 10 minutes.
- Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Transfer the soup to a clean saucepan (if serving warm) or a heatproof bowl and stir in the lemon juice. Taste and season with more salt, pepper, and lemon juice as needed. If serving warm, reheat over low heat. If serving cold, let cool to room temperature, cover, then refrigerate until cold. Top each serving with a sprinkle of sunflower seeds and parsley flakes, if desired.