Snow Pea Soup

I usually prefer to use chicken stock in soups, but we found this soup is also excellent with water.

Serves 4 to 5.

  • 250g snow peas
  • 3 leeks, chopped (white part only)
  • 2 Yukon Gold potatoes, peeled and chopped
  • 300ml baby spinach leaves
  • 700 ml water (or chicken stock)
  • 250ml buttermilk
  • Salt and freshly ground pepper
  • 2 tablespoons chopped chives for garnish
  1.  String snow peas and cut into 1-inch pieces.
  2. Combine snow peas with leeks and potato in a pot.
  3. Pour water over and bring to boil.
  4. Reduce heat and simmer for 10 minutes.
  5. Add spinach and simmer 5 minutes more or until the vegetables are soft.
  6. Purée in food processor or blender along with buttermilk.
  7. Return to pot and simmer gently to reheat before serving.
  8. Season well with salt and pepper. (For a modern look, use a frother or small hand blender to froth soup. It gives it a lighter texture.)
  9. Serve garnished with chives.

 

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