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Canyon Ranch Pea Soup
Makes 8 Servings
*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
1In 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.
2Add chives and mint and cook 5 minutes. Remove from heat and transfer to a blender container and puree until smooth. Add salt and pepper.
  • 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. fiber
  • Source
    Scott Uehlein, Executive Chef, Canyon Ranch Health Resort, Tucson, Arizona