Mint Oil
1 cup grapeseed, canola or other neutral oil
1 cup loosely packed fresh mint sprigs
Spring Pea Soup
2 tablespoons butter
2 medium leeks, white and light green parts only, trimmed, cleaned, and cut in thin slices
2 cloves garlic, roughly chopped
1 teaspoon kosher salt, divided
2 cups chicken broth
16 ounces fresh, shelled peas (or frozen peas, defrosted)
¼ cup fresh mint leaves
½ cup half and half
¼ cup plain Greek yogurt
¼ teaspoon freshly ground black pepper
2 teaspoons freshly squeezed lemon juice
Toppings
Crème fraiche, for serving
Chives, chopped, for serving
Mint Oil
1 cup grapeseed, canola or other neutral oil
1 cup loosely packed fresh mint sprigs
Spring Pea Soup
2 tablespoons butter
2 medium leeks, white and light green parts only, trimmed, cleaned, and cut in thin slices
2 cloves garlic, roughly chopped
1 teaspoon kosher salt, divided
2 cups chicken broth
16 ounces fresh, shelled peas (or frozen peas, defrosted)
¼ cup fresh mint leaves
½ cup half and half
¼ cup plain Greek yogurt
¼ teaspoon freshly ground black pepper
2 teaspoons freshly squeezed lemon juice
Toppings
Crème fraiche, for serving
Chives, chopped, for serving
PREPARATION
Make the mint oil
- Using Wolf Induction Cooktop heat the oil in a small saucepan over medium.
- Break up the mint sprigs and add to the saucepan.
- Heat until mint is fragrant, 10 to 15 minutes.
- Remove from heat and strain the mint leaves.
- Transfer oil to a squeeze bottle.
Make the soup
- In a large skillet over medium heat, melt the butter.
- When butter is bubbling, add leeks, garlic and 1/4 teaspoon salt.
- Cook until leeks and garlic have softened, 10 to 12 minutes.
- Add remaining soup ingredients except lemon juice to the blender in the order listed.
- Add leek and garlic mixture.
- Select the SOUP setting and press start.
- Once the cycle finishes, add lemon juice and PULSE several times to combine.
- Divide the soup among bowls.
- Top with a dollop of crème fraiche, drizzle with mint oil, sprinkle with chopped chives and serve.
PREPARATION
Make the mint oil
- Using Wolf Induction Cooktop heat the oil in a small saucepan over medium.
- Break up the mint sprigs and add to the saucepan.
- Heat until mint is fragrant, 10 to 15 minutes.
- Remove from heat and strain the mint leaves.
- Transfer oil to a squeeze bottle.
Make the soup
- In a large skillet over medium heat, melt the butter.
- When butter is bubbling, add leeks, garlic and 1/4 teaspoon salt.
- Cook until leeks and garlic have softened, 10 to 12 minutes.
- Add remaining soup ingredients except lemon juice to the blender in the order listed.
- Add leek and garlic mixture.
- Select the SOUP setting and press start.
- Once the cycle finishes, add lemon juice and PULSE several times to combine.
- Divide the soup among bowls.
- Top with a dollop of crème fraiche, drizzle with mint oil, sprinkle with chopped chives and serve.
Mint Oil
1 cup grapeseed, canola or other neutral oil
1 cup loosely packed fresh mint sprigs
Spring Pea Soup
2 tablespoons butter
2 medium leeks, white and light green parts only, trimmed, cleaned, and cut in thin slices
2 cloves garlic, roughly chopped
1 teaspoon kosher salt, divided
2 cups chicken broth
16 ounces fresh, shelled peas (or frozen peas, defrosted)
¼ cup fresh mint leaves
½ cup half and half
¼ cup plain Greek yogurt
¼ teaspoon freshly ground black pepper
2 teaspoons freshly squeezed lemon juice
Toppings
Crème fraiche, for serving
Chives, chopped, for serving
PREPARATION
Make the mint oil
- Using Wolf Induction Cooktop heat the oil in a small saucepan over medium.
- Break up the mint sprigs and add to the saucepan.
- Heat until mint is fragrant, 10 to 15 minutes.
- Remove from heat and strain the mint leaves.
- Transfer oil to a squeeze bottle.
Make the soup
- In a large skillet over medium heat, melt the butter.
- When butter is bubbling, add leeks, garlic and 1/4 teaspoon salt.
- Cook until leeks and garlic have softened, 10 to 12 minutes.
- Add remaining soup ingredients except lemon juice to the blender in the order listed.
- Add leek and garlic mixture.
- Select the SOUP setting and press start.
- Once the cycle finishes, add lemon juice and PULSE several times to combine.
- Divide the soup among bowls.
- Top with a dollop of crème fraiche, drizzle with mint oil, sprinkle with chopped chives and serve.
