Spring is such a fabulous food season! All the local produce is so fresh, tender and bursting with flavours. Our spring pea soup is the perfect example of the season’s bounty.
Spring Pea Soup
4 cups fresh peas, shelled (or frozen)
1/2 cup fresh spinach leaves, packed
1/2 cup shallots, finely minced
3 3/4 cups water or vegetable broth
2 tsp olive oil
a few mint leaves
salt and pepper to taste
Sauté shallots in olive oil until soft.
Add water or broth and season with salt and pepper to taste.
Add peas, spinach leaves and mint leaves. Transfer the mixture into a blender. Purée until smooth.
Return to saucepan and adjust seasoning. Heat until just hot, do not allow to boil.
Soup can be served warm or chilled topped with a dollop of crème fraîche or minted cream*.
*Minted cream: mix sour cream or plain yogurt with chopped fresh mint.
Executive Chef Margaret Chisholm