Green Pea Soup

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 1cup half-and-half 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.