If you’ve only ever had canned pea soup, you’re in for a treat! Randy’s spring pea soup, made with seasonal garden peas, is bright, fresh, and perfectly satisfying.
Spring pea soup with mint cucumber yogurt
Ingredients:
3 cups fresh, frozen peas
1 onion sliced
2 cloves minced garlic
1 splash white wine
3 cups chicken stock
1 half cucumber
1 cup Greek yogurt
1 handful sliced mint
Zest and juice of 1/2 lemon
Salt & pepper
Splash olive oil
Method:
1) In a medium pan, sauté onions and garlic with olive oil.
2) Then deglaze with white wine.
3) Add peas and chicken stock. Simmer for 6 minutes.
4) Then blend until smooth. Season and let rest.
5) Grate cucumber over paper towel and season then softly squeeze out excess liquid.
6) Add to Greek yogurt, then mix with mint, lemon zest and juice.
7) Portion soup into bowls and use yogurt as garnish.
Serves 4-6
Courtesy Randy Feltis
www.thefarmhouse.ca
@chefrandyf