Spring Pea & Leek Soup

Spring Pea & Leek Soup

makes about 1 quart

2 cups shelled green peas,

fresh or frozen 1 cup leeks,

cleaned and chopped 1 clove garlic, minced

3 cups water

3 tablespoons extra-virgin olive oil, divided

1 teaspoon sea salt

1/4 teaspoon red chili flakes

black pepper to taste

several fresh mint leaves

handful of fresh parsley leaves

1 cup bunapi mushrooms

fresh coconut milk to garnish

pea shoots to garnish

Heat saucepan on medium high heat. When pan is hot add 2 tablespoons of olive oil and sauté leeks and garlic until slightly browned, about 3 minutes. Add salt, chili flakes, a pinch of black pepper, water, and peas and bring to a boil then reduce heat to a low boil and cook peas until tender, 5-8 minutes. While peas are cooking, sear mushrooms in 1 tablespoon of olive oil a hot skillet. When peas are cooked purée soup with mint and parsley leaves in a blender and then return soup to the pot and let it come to a simmer. Remove from heat and serve hot.

Serve soup in bowls topped with fresh coconut milk, seared mushrooms, and fresh mint leaves and/or pea shoots to garnish.

Enjoy! Fare Isle