Spring Pea Soup

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon crisco vegetable oil or 1 tablespoon canola oil
• 4 cups leeks, chopped (2 large leeks)
• 1 onion, chopped
• 6 cups shelled peas or 1 (750 g) package frozen peas
• 4 cups chicken stock or 4 cups vegetable stock
• 1/4 cup fresh mint leaves, chopped
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 cup carnation evaporated milk (regular or 2%)

Recipe

• 1 heat oil in a large saucepan or stock pot on medium heat. add leeks and onion and cook for 5 minutes, until tender. add peas and stir to coat with leek mixture. add chicken stock and bring to a boil. cover, reduce heat, and simmer for 15 minutes. add mint and season with salt and pepper.
• 2 purée soup in blender, food processor or immersion blender. return to heat. stir in evaporated milk. taste and adjust seasoning if necessary.
• 3 tips: to clean leeks, chop and place in a large bowl of cold water. the dirt will sink to the bottom of the bowl. lift out leeks and rinse in a strainer.
• 4 it will take about 4 lb. of peas in the pod to yield 6 cups of shelled peas.