Spring herb soup

Making the  soup Yield: 2-4 serving

2 tbsp. olive oil

1 small onion, peeled and finely sliced

½ tsp. salt

¼ tsp. white pepper, ground

1pc. leek, white part only, 3” long – diced and washed

2 cup. chicken or vegetable stock

1 small potato, peeled and diced

1 bay leaf

1 pinch ground nutmeg

½  cup. fresh Italian parsley, washed

¼  cup. fresh tarragon leaves, washed

½ cup. fresh basil leaves, washed

½ cup. fresh mint leaves, washed

½ cup. green sweet pea (fresh) or canned (drained) or frozen (defrost)

½ cup. cream (or coconut milk)

2 tbsp.  cold butter, diced (optional)

½ tsp. chives, chopped (optional)

  1. In a soup pot, heat up the olive oil on medium heat and add the onion along with salt and pepper. Cook for 2-3 minutes or until the onion is soft but NOT brown.
  2. Add the leek and cook for another 2-3 minutes to soften.
  3. Add the cold stock, potato, bay leaf and nutmeg. Bring to a simmer and adjust seasoning if necessary. Cook on medium heat (do not boil but rather simmer) for about 15 -20 minutes or until the potato start falling apart. Add all the herbs and the peas; bring to a boil and cook for 2 minutes only. Remove from the heat.
  4. Add the cream (or coconut milk) and the butter.
  5. Purée the soup using an electric blender and strain through a sieve if necessary.
  6. Garnish with chopped chives and serve immediately or refrigerate for serving chilled (excellent option!)

Tips: Serve the sup in a carved out cucumber cup either hot or chilled!