Spring peas make a delightful appearance in this heavenly pea soup recipe with mint and toasted pistachios.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.organicauthority.com.
Cooking tools:
- Immersion blender
- Blender
- Oven
- Pie dish
- Saucepan
- Stove
- Cutting board
- Chef's knife
- Ladle
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Mixing bowl
Ingredients
- ¼ cup raw shelled pistachios
- 2 tablespoons unsalted butter
- 2 medium leeks, white parts only, coarsely chopped and rinsed well
- 3 cups homemade chicken stock or low-sodium purchased broth
- 1½ cups shelled fresh or thawed frozen green peas
- ¼ cup firmly packed fresh mint leaves, coarsely chopped
- Salt
- freshly ground black pepper
- 2 tablespoons crème fraîche
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