Spring Pea and mint soup
- 1 tablespoon avocado oil
- 2 cups chopped onions or leaks
- 3 cups fresh peas
- 1 quart vegetable or chicken stock
- 2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup sour cream, créme fraîche or nonfat Greek yogurt
- 1/4 cup fresh mint leaves
Heat avocado oil in a pot and add onions or leeks and cook for 10 minutes over medium heat until tender.
Add peas, chicken or vegetable stock, salt and pepper cover and bring to a boil and then reduce to a simmer for 10 minutes.
Add crème fraîche and mint leaves and purée in a vitamix food processor or blender until smooth and creamy.
Add more water if consistency is too thick. Add more salt if needed.
Can be served warm or cold. Place soup in a bowl garnish with a dollop of crème fraîche, a few peas and a sprig of fresh mint