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
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.