CANADIAN LIVING OCTOBER 2019 | 105GREEN PEA, WATERCRESS
& MINT SOUP
MAKES 6 TO 8 SERVINGS
HANDS-ON TIME 30 MINUTES
TOTAL TIME 40 MINUTES
2 tbsp butter
1 large leek (white and light green parts
only), halved lengthwise and sliced
6 cups chicken or vegetable broth
2 large potatoes, peeled and cubed
salt and pepper
2 cups frozen peas
½ lb watercress
¼ cup each packed fresh mint leaves and
chopped fresh chives, plus more
for garnish
¼ cup 35% cream
crème fraîche
olive oil
pea shoots
In large pot, melt butter over medium heat. Add
leek and cook until tender, stirring often, about
5 minutes.
Add broth and potatoes. Bring to boil; season
with salt and pepper. Cook until potatoes are
tender, about 10 minutes.
Add peas and watercress; cook for 2 minutes.
Stir in mint and chives. Remove pot from heat;
let soup cool slightly. Purée soup with immer-
sion blender until smooth. Add cream; season
with salt and pepper.
Serve soup hot with dollop of crème fraîche,
drizzle of olive oil and sprinkle of pepper.
Garnish with mint leaves, chives and pea shoots.
PER EACH OF 8 SERVINGS about 225 cal, 9 g pro, 8 g total fat
(4 g sat. fat), 29 g carb (4 g dietary fibre, 6 g sugar), 25 mg chol,
275 mg sodium.