The bright green color of this soup just screams "springtime"!
Makes about 5 cups
1tablespoon olive oil
1small to medium leek, cut into ½-inch pieces
2½cups chicken broth, low sodium
½ teaspoon kosher salt
pinch freshly ground black pepper
1pound green peas, fresh or frozen (about 3 cups)
1½teaspoons fresh lemon juice
4 ounces fresh spinach (about 4 packed cups)
8 to 10medium fresh mint leaves
Nutritional information per serving (1 cup): Calories 118 (24% from fat) • carb. 17g • pro. 7g • fat 3g • sat. fat 0g • chol. 0mg • sod. 539mg • calc. 56mg • fiber 5g
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.