Amy Riolo’s Quinoa, Arugula, and Fig SaladMarch 22, 2016
Lentil Salad with OrangesApril 11, 2016
Serves 8 to 10
One of my springtime favorites, this pea and leek soup is bursting with vegetables and full of flavor. If you like, finish it with a touch of tangy Greek yogurt. Served hot or cold, it never fails to put a smile on my face and a “spring” in my step!
2 cups chopped leeks, white and light green parts only (about 2 leeks)
1 cup chopped yellow onion
Salt and freshly ground black pepper
4 cups vegetable stock
5 cups shelled fresh peas or two 10-ounce packages frozen peas
2/3 cup chopped fresh mint leaves (no stems)
½ cup 2% plain Greek yogurt (see Cook’s note)
½ cup chopped fresh chives
- Heat a large saucepan over medium heat for about 5 minutes, or until very hot. Add the leeks and onion to the pan and cook over medium heat until the onions are translucent and softened, 5 to 10 minutes. About halfway through the cooking, sprinkle the vegetables with salt to draw out the moisture. (Drawing out the moisture helps reduce the cooking time.)
- Pour in the vegetable stock, increase the heat to medium-high, and bring the soup to a boil. Stir in the peas and cook until the peas are tender, 3 to 5 minutes. Remove the saucepan from the heat, stir in the mint, and sprinkle with salt and pepper to taste.
- Using a blender set on low speed, puree the soup in batches, blending about 1 cup at a time, and transferring to a large bowl as you work. Whisk in the yogurt, chives, and additional salt and pepper, if desired.
- To serve the soup hot, reheat it over high heat, stirring to prevent sticking. To serve the soup cold, refrigerate, tightly covered, until it is well chilled.
Cook’s note: As an alternative to adding the Greek yogurt to the soup, you may serve it on the side as a garnish or omit it entirely for a vegan soup.