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Sunday, April 18, 2010

Leek Pea Soup

This spring, I'm supporting patients participating in a seasonal cleanse by offering detox-friendly recipes and menus. Every week for 4 weeks, I will post a hypoallergenic recipe. Together, the recipes will create a four-course menu that is simple and satisfying, nutritious and delicious.

Portabella Paté
Leek Pea Soup
Salad of Young Dandelion Greens with Raspberry Balsamic Vinaigrette
Coconut Quinoa with Cherries

Spring Cleanse Menu:  Soup

This soup tastes like spring: fresh, light, green.

If you have fresh herbs on hand, add chopped leaves to the soup when you purée it, and use a few for garnish. Basil and cilantro work well.

2 tbsp extra virgin olive oil, first cold pressing
2 leeks, thinly sliced in cross section and rinsed twice, about 6 cups
1 lb fresh or frozen green peas, about 4 cups
3 cups vegetable or chicken stock
1/2 tsp coarse sea salt, or to taste
Fresh ground peppercorn

Warm the olive oil over medium heat in the bottom of a soup pot,. Sauté the sliced leeks until soft, about 10 minutes. Add the peas and stock, stir to combine and bring to a simmer. As soon as fresh peas are tender or frozen peas are thawed and warmed through, remove it from the heat. Do not overcook. Stir in the sea salt and peppercorn. Cool slightly.

Transfer the soup to a blender, in batches if necessary, and puree until smooth. Taste and adjust seasoning if needed.

Leek pea soup may be served hot or cold. For hot soup, return it to the pot and warm it gently over low heat until hot. For cold soup, cool it to room temperature, transfer it to an air-tight container, and chill it in the fridge for at least 2 hours.

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