Ingredients
1tablespoon olive oil1garlic clove1small to medium leek, cut into ½-inch pieces2½cups chicken broth, low sodium½ teaspoon kosher saltpinch freshly ground black pepper1pound green peas, fresh or frozen (about 3 cups)1½teaspoons fresh lemon juice4 ounces fresh spinach (about 4 packed cups)8 to 10medium fresh mint leaves
Preparation
1. Put the oil into the blender jar. Set timer for 6 minutes and temperature on Medium. Once oil is hot, add the garlic and leek. Cover and stir, using about 10 quick bursts to break up. Let sauté for a few minutes, or until softened. 2. Once the time expires, add the broth, salt and pepper. Set timer for 7 to 8 minutes and temperature on High. Once mixture comes to a boil, add the peas, replace cover and set timer for 20 minutes and temperature on Medium. When unit shuts off, add the lemon juice, spinach and mint. Blend on speed 1, gradually raising to speed 3, for 2 minutes or until completely smooth. 3. Taste and adjust seasonings as desired.
