A quick blender soup with a good handful of mint – Scallion Kimchee adds a hit of mellow heat
Loads of peas add a gorgeous color along with leeks, scallions, garlic, potatoes, mint, dill and vegetable broth
This light, vibrant soup celebrates fresh spring flavors. Bright green peas, leeks, scallions, garlic, a small Yukon Gold potato and a handful of fresh herbs create a creamy, refreshing bowl. The trick to keeping the soup its brilliant green is very brief cooking of the peas—use frozen peas for convenience and peak color.
I enjoy making soups year-round, and this version works well in spring and summer when you want something light but satisfying. It’s comforting on a cool evening or when the air conditioning is on full blast—pure, wholesome comfort in a bowl.
To preserve color and flavor, add the peas to hot vegetable broth only briefly before blending so they retain their fresh taste and vivid hue.
This recipe keeps the soup lively and green rather than dull.
How to achieve that:
Sauté the leek whites and scallion whites first. Add the green tops at the end and transfer everything quickly to a blender. Add the herbs last and process from low to high speed until the soup is smooth and brilliantly green.
I love using herbs from my garden—mint grows abundantly and dill pairs beautifully here. If you can, plant herbs close to your kitchen so you can snip and add them fresh as you cook.
The small Yukon Gold potato gives the soup gentle body and a silky texture; otherwise the base is mostly peas, herbs and alliums. I use a good-quality vegetable broth for flavor. For a vegan version, substitute extra-virgin olive oil for butter.
Scallion Kimchee is fast to prepare and adds a bright, tangy heat that contrasts nicely with the smooth soup. Serve garnished with a dollop of the quick kimchee, some fresh shelled peas for crunch, and a few extra sprigs of herbs.
Enjoy!
Karen
