Poshalicious Recipes: Spring Pea & Mint Soup
Ingredients
Steps
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Cut cooked chicken into bite size pieces. Set aside with chicken broth.
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Slice leeks to make two cups (500 mL) using all of the white and some of the green.
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Heat butter and olive oil in a large pot over medium high heat. Add sliced leek and minced mint and sauté until translucent – about 3 minutes.
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Pour in chicken broth, fresh squeezed lemon juice and the frozen green peas. Cover and bring to a boil. Reduce heat to medium-low.
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Add chopped chicken and baby spinach and simmer 3-5 minutes until spinach has turned bright green. Season with salt and pepper. If you use a home-made broth you may need less, or no, salt. You can also add more fresh lemon at this point to suit your taste.
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To serve, ladle into bowls and garnish with a sprig of fresh mint and a sprinkle of sliced chives.