Marion Kane: Food Sleuth®

  • Home
  • Podcasts
    • Sittin’ in the Kitchen®
    • Assorted
  • Blog
  • Recipes
  • Bits & Bites
    • Marion’s Books
    • Videos
    • Books for Cooks
    • “Marion’s Farewell”
    • “Au Revoir Kensington”
  • Julia Child’s 100th
  • About Me
    • Bios
    • Mum and Me
    • Ode to Mothers
  • Contact Me

Pea Soup

Print Friendly, PDF & Email

Pea Soup

From Barefoot Contessa at Home (Potter; $45) by Ina Garten. You must use flavourful peas. I recommend frozen President’s Choice Small Sweet Peas. I’ve served this hot, at room temperature and cold.

2 tbsp butter
2 cups chopped leek, white and green parts (1 large or 2 small leeks)
1 cup chopped onion
4 cups chicken or vegetable stock, preferably homemade
5 cups frozen small sweet peas
½ to ⅔ cup chopped fresh mint leaves, loosely packed
1 to 2 tsp kosher salt
½ tsp freshly ground black pepper
½ cup crème fraiche or plain yogurt
½ cup chopped fresh chives, optional

Heat butter over medium-low heat in large saucepan. Add leek and onion; cook 7 to 10 minutes or until onion is soft. Add stock. Increase heat to high; bring to a boil. Add peas. Reduce heat to low; simmer 3 to 5 minutes or until tender. (Frozen peas will only take 3 minutes.) Remove from heat; add mint, salt and pepper.

Puree soup in batches in blender or using hand blender. Serve with dollop of crème fraiche; sprinkle with chives, if using. Taste; adjust seasoning.

Makes about 6 servings.

Back to Recipes

Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

Get Tasty Updates on the Latest Podcast and Recipes

Recent Podcasts

  • All You Need is Love – and a Nicely Designed Kitchen

  • Carlos Pereira’s Little Shop Spices Up Kensington Market

  • Haven Toronto Serves up Hot Meals and a Warm Welcome

  • Sean Brock: His Friend Tony, Fatherhood and Fried Chicken

  • Street Nurse Cathy Crowe: A Fearless, Passionate Activist

Recent Blog Posts

  • Delicious Food Memoirs that Entertain and Feed the Soul

  • Recipe for Success – or Failure

  • 20 years on, I’m Still a Fan of Charming Chef Jamie Oliver

  • My Croqueta Quest in Miami

  • John Ota Serves up Delicious Matzo Balls in Chicken Soup

Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

Connect with Marion

  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Spotify
  • TuneIn
  • RSS Feed

Tasty Updates

Get Tasty Updates on the Latest Podcast and Recipes

copyright © 2021 " Marion Kane, Food Sleuth® " web site by nrichmedia