Spring Pea Soup with Mint Oil
Don’t skip the mint oil for this fresh soup; it adds an additional layer of complexity.
Preparation Method
Make the mint oil
- In a small saucepan over medium, heat the oil.
- Break up the mint sprigs and add to the saucepan.
- Heat until mint is fragrant, 10 to 15 minutes.
- Remove from heat and strain the mint leaves.
- Transfer oil to a squeeze bottle.
Make the soup
- In a large skillet over medium heat, melt the butter.
- When butter is bubbling, add leeks, garlic and 1/4 teaspoon salt.
- Cook until leeks and garlic have softened, 10 to 12 minutes.
- Add remaining soup ingredients except lemon juice to the blender in the order listed.
- Add leek and garlic mixture.
- Select the SOUP setting and press start.
- Once the cycle finishes, add lemon juice and PULSE several times to combine.
- Divide the soup among bowls.
- Top with a dollop of crème fraiche, drizzle with mint oil, sprinkle with chopped chives and serve.