This soup is bright, light and fresh. It is wonderful served hot or cold.
Makes about 8 cups
3tablespoons extra virgin olive oil
3garlic cloves, crushed
1medium leek, trimmed, halved and chopped
1teaspoon sea or kosher salt, divided
¾teaspoon freshly ground black pepper, divided
⅓cup white wine
3 to 4cups vegetable stock, hot
2pounds (about 5 cups) frozen peas, divided
⅓cup chopped fresh parsley
3tablespoons fresh lemon juice
Calories 180 (43% from fat) • carb. 18g • pro. 7g • fat 9g • sat. fat 3g • chol. 10mg • sod. 660mg • calc. 75mg • fiber 4g
Heat olive oil in a large saucepan over low heat. Add the garlic and leek and a pinch each of the salt and pepper; sauté for about 10 minutes, or until vegetables are softened and fragrant. Add the wine and raise the heat to medium. Reduce the wine until it is almost completely evaporated. Add the vegetable stock, half the peas, and the reserved salt and pepper. Bring mixture to a boil. Reduce heat and simmer, covered, until peas are tender, about 5 minutes. Add remaining peas and simmer for an additional 2 to 3 minutes. Stir in parsley, half-and-half and lemon juice.
Using the Cuisinart® Cordless Hand Blender, blend, using an up-and-down motion, until ingredients are smooth and completely combined. Be sure to keep the metal blade completely submerged while blending.
Taste and adjust seasoning accordingly.