Califonia Bountiful
Side Dish






Spring vegetable soup with crème fraiche and mint

This easy-to-make dish—Tom McNary's take on the classic minted pea soup—is rich and flavorful, but won't weigh you down.

Chef Tom McNary
Soif Wine Bar & Merchants, Santa Cruz


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Ingredients

1/2 cup sliced yellow onion
1/2 cup sliced leeks
3 stalks green garlic, white part only, sliced
2 tbsp. butter
2 tbsp. extra virgin olive oil
1/2 cup cubed new potato
3 to 4 cups vegetable stock
2 cups shelled English peas
1 cup packed spinach leaves
1/2 cup shelled and shucked fava beans
1/2 head butter lettuce
2 tbsp. mint leaves, plus a few extra leaves for garnish
1/4 cup cream
1/4 cup crème fraîche, plus 2 tbsp. for garnish
Salt and pepper, to taste

Instructions

Sweat onion, leeks and green garlic in butter, olive oil and 3 tbsp. water over medium heat, covered, for 10 minutes or until soft. Add potato and stock to cover potatoes by 1/2 inch. Simmer until potatoes are soft. Add peas, spinach, fava beans, lettuce and mint leaves. Let simmer until spinach and lettuce are wilted, about 3 to 5 minutes. Puree with an immersion blender. Add cream and 1/4 cup crème fraîche. Season with salt and pepper, and garnish with crème fraîche and mint leaves (torn or julienned).

Serves 4

Photo: © 2020 Lori Eanes




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