- 1 Tbsp unsalted butter
- 4 medium uncooked leek(s), chopped (white and lighter green parts only)
- 1 Tbsp kosher salt, divided
- 6 cup(s) canned chicken broth
- 6 cup(s) uncooked green peas, fresh or frozen
- 2 Tbsp fresh lime juice
- 1/2 cup(s) plain low fat Greek yogurt
- 2 Tbsp mint leaves, fresh, minced (plus extra for garnish)
- 1 Tbsp sugar
Heat butter in a large soup pot over medium heat. Add leeks and 1 teaspoon salt; cook, stirring frequently, until leeks are softened, about 10 minutes.
Add broth and peas to pot; increase heat to high and bring to a boil. Reduce heat to low and simmer until peas are tender, about 5 minutes; stir in lime juice, yogurt, remaining 2 teaspoons salt, mint and sugar.
Puree soup in pot using an immersion blender (be careful not to splatter hot liquid) or puree in batches in a regular blender. Serve warm or chilled, garnished with mint (optional). Yields about 1 cup per serving.
- To prepare the leeks, trim the dark green leaves and root ends off. Split the leeks lengthwise and soak in water until all the dirt has washed away. Some pea skins will remain in the soup. For a completely smooth soup, press it through a fine sieve before serving (you’ll yield less soup this way). Alternatively, to keep the fiber-rich skins in the soup, press the soup through a sieve and puree the remaining skins in a food processor before returning them to the pot.