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Spring Pea Soup with Mint and Cardamom
This soup is quick to prepare, yet it is so full of flavor and aroma, no one will know it took so little time and effort to make.
1 pound Frozen Peas
1 tablespoon Olive Oil
2 stalks of Celery, chopped
3 Leeks (light green and white parts only), cleaned and chopped
1 quart Vegetable Stock
2 tablespoons Butter
1/2 bunch Mint, chopped
2 teaspoons Herbie's Cardamom Seed (ground)
Salt, to taste
2 ounces Heavy Cream
In a large pot heat the olive oil and butter over medium high heat. Add the leeks and the celery. Cook for about 5 minutes.
Then add the peas and mint. Cook for about 2 more minutes.
Finish by adding the vegetable stock and cooking for 2 more minutes.
Once everything is well incorporated puree all the ingredients in a few batches in a blender. Puree the soup until smooth.
Then add the Herbie's Cardamom Seeds (ground), heavy cream, and salt to taste.
Once it is all pureed and seasoned to your liking re-heat the pureed soup on the stove top if it cooled down in the pureeing process and serve immediately. Enjoy with a glass of Williamson Wines Sauvignon Blanc.
Chef Tommy's Tips:
Want to make this soup heartier? Simple cook 1 pound of sliced bacon until golden brown and crispy. Chop the bacon into bite sized pieces and garnish the soup with it and enjoy!