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Canyon Ranch Pea Soup
Makes 8 ServingsIngredients
* | 3/4 cup diced onions |
* | 3/4 cup diced leeks |
* | 1/2 cup chopped scallions |
* | 2 tablespoons olive oil |
* | 1 teaspoon minced fresh garlic |
* | 2 1/2 cups frozen green peas, thawed |
* | 5 cups Canyon Ranch Vegetable Stock |
* | 1/2 cup chopped chives |
* | 1 teaspoon chopped fresh mint |
* | 1/2 teaspoon salt |
* | 1/4 teaspoon black pepper |
Instructions
1 | In a large saucepan, saute onions, leeks and scallions in olive oil until onions are translucent. Add garlic and peas and saute for 2 minutes. Add vegetable stock and bring to a boil. Reduce heat and simmer for 30 minutes. |
2 | Add chives and mint and cook 5 minutes. Remove from heat and transfer to a blender container and puree until smooth. Add salt and pepper. |
Notes
The use of mint in this recipe is a fine example of how an unexpected herb or spice can add freshness and complexity of flavor to a familiar dish. Spearmint is easy to grow, makes a delightful garnish and combines happily with a galaxy of other ingredients. In short, mint makes life better - use it freely and see.EACH 3/4 CUP SERVING CONTAINS APPROXIMATELY: 80 calories, 13 gm. carbohydrate, 2 gm. fat, 0 mg. cholesterol, 4 gm. protein, 161 mg. sodium, 4 gm. fiberSource
Scott Uehlein, Executive Chef, Canyon Ranch Health Resort, Tucson, Arizona