Spring Pea Soup

Perfect soup for a spring day - light, delicious and healthy.

Spring Pea Soup
serves 8

Olive Oil
1 onion, diced

1 leek, white part only, thinly sliced

3 gloves garlic, minced

8 cups vegetable stock

2 tablespoons tarragon, chopped

1/2 lb. sugar snap peas (thinly sliced)

1 cup baby peas

2 cups fava beans (peeled and blanched)
Salt and Pepper
Pea Shoots
Greek Yogurt

Pistachios, toasted

Heat tablespoon or two of olive oil over medium heat and add onion and leek. Cook until  translucent, about 5-7 minutes. In the pan with onions, add garlic and cook until fragrant, about one minute.

In the meantime bring a large pot to a boil, salt and add snap peas, baby peas (if uncooked), and fava beans (if uncooked). Shell favas. If these beans are already cooked disregard this step.

Working in batches puree the pea mixtures with onions, add enough chicken stock to smooth
out the liquid and create desired soup consistency. Strain through a fine sieve. Top with yogurt, pea shoots and/or pistachios. Soup can be served hot or cold.