SPRING PEA SOUP
2 tablespoons butter
2 cups leek
[white and light
green parts]
1 cup yellow onion
4 cups vegetable stock
5 cups freshly shelled peas
[or frozen]
⅔ cups fresh mint leaves
½ cup fresh chives
creme fraiche
salt
pepper
_ cut leek and onion into small pieces
[no need to make them super small]
_ heat butter in a large saucepan
_ add leeks and onion
_ cook over medium-low heat for about 10 minutes
_ when onion is tender add stock
_ bring to a boil
_ add peas and cook for about 5 minutes [until peas are tender]
_ take off the heat and add the mint
_ puree the soup in a blender
[you probably need to do that in batches] or use a hand blender
_ whisk in the chives and season to taste with salt and pepper
_ serve with a spoon full of creme fraiche
FRÜHLINGS ERBSEN SUPPE
2 Esslöffel Butter
2 Tassen Lauch
[weiße und
hellgrüne Teile]
1 Tasse gelbe Zwiebel
4 Tassen Gemüsebrühe
5 Tassen frische Erbsen
[oder gefrohren]
⅔ Tasse frische Minzblätter
½ Tasse frischer Schnittlauch
Creme Fraiche
Salz
Pfeffer
