This bright, tasty soup comes together quickly with a few pantry staples and Greek yogurt finishes it off with an amazing tang.
- 1 TB unsalted butter
- 3 large leeks chopped (white and green partsonly)
- 1 TB kosher salt divided
- 6 cups chicken stock
- 6 cups fresh or frozen baby peas 2, 14.4 oz bags frozen
- 2 TB fresh lime juice
- ½ cup low fat greek yogurt
- 2 TB minced fresh mint plus additional for garnish
- 1 TB sugar
Heat butter in a large soup pot over medium heat. Add leeks and 1 tsp salt and cook for 10 minutes, stirring frequently, until leeks are softened. Add stock and peas and increase heat to high. Bring to a boil, lower to a simmer, and cook for 5 minutes or until peas are tender. Add lime juice, yogurt, remaining 2 tsp salt, mint, and sugar. Purée in batches in the blender or using an immersion blender. Serve warm or chilled.
Some pea skins will remain in the soup. For a completely smooth soup, press through a fine sieve before serving (you’ll yield less soup this way). Alternatively, to keep the fiber-rich skins in the soup, press through a sieve and purée skins in a food processor before returning to pot.