Cooking with WCCO: Spring Pea Soup

Farmers markets will be opening soon and that means lots of sugar snap peas. Chef Ashley Mendel from A'viands manages the St. Gertrude Rehabilitation Center Kitchen in Shakopee, and recommends this bright, minty, spring pea soup.

Enjoy it cold or warm!

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 celery ribs, chopped
• 1 onion, chopped
• 1 leek, chopped
• 5 cups chicken stock or vegetable stock
• 1/2 pound sugar snap peas, chopped
• 1 pound bag frozen baby peas
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup mint leaves and some for garnish
• 2 garlic cloves, minced
• Salt and Pepper to taste

Topping: 2oz Crème Fraiche

1. In a medium saucepan, heat the olive oil. Add the celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock.

2. Simmer until the vegetables are very tender, about 15 minutes (add garlic and parsley for last 5 minutes). Using a slotted spoon, transfer the vegetables to a blender.

3. Meanwhile, bring a medium saucepan of salted water to a boil. Add the sugar snaps and cook for 3 minutes. Add the frozen baby peas and the parsley and cook just until heated through, about 1 minute; drain.

4. Add the sugar snaps, baby peas and parsley to the blender and puree until smooth, adding a few tablespoons of the broth to loosen the mixture. Once at the consistency you prefer add mint leaves. Transfer the soup and the remaining broth to a large bowl and serve immediately. Can also be served cold.

5. Top with crème fraiche and garnish with reserved mint leaves.