Fresh Pea Soup with Herbs

  • 1 tablespoon olive oil
  • 2 leeks, sliced thinly (white and light green parts only)
  • 2 shallots, sliced thinly
  • 1 clove garlic, minced
  • 3 cups vegetable broth
  • 4 cups fresh peas, or frozen peas, thawed
  • 1 tablespoon fresh tarragon leaves
  • 1 tablespoon fresh dill, chopped
  • ½ tablespoon fresh mint leaves, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  1. Heat the olive oil in a large pot. Add the leeks and sauté for 5 minutes. Next, add the shallots and sauté for a further 5 minutes until everything is softened. Add the garlic and sauté until fragrant, about one minute. Add the vegetable broth and bring to a simmer for about 15 minutes. Add peas just for a minute, then turn off and let cool. Puree in a blender with the fresh herbs and lemon juice until smooth. Season with salt and pepper and a squeeze more lemon juice if needed. Serve the soup warm, or chilled.