Creamy Minted Pea And Chicken Soup Recipe
Ingredients
2 tablespoons butter
3 medium leeks (white part only),chopped (about 2 cups)
3/4 pound all-purpose potatoes,peeled and diced
6 cups chicken broth
3 cups frozen peas
1/4 cup chopped fresh mint
1 cup half-and-half or light cream
3 cups cubed cooked chicken(about 3/4 pound)
1/2 teaspoon Tabasco,or to taste
Salt and freshly ground pepper
Directions
1. In a large saucepan, melt butter over medium heat. Add leeks and cook, stirring occasionally, until softened, about 5 minutes. Add potatoes and 3 cups of broth. Bring to a boil, reduce heat to medium, and simmer, uncovered, 10 minutes.
2. Add peas and simmer until potatoes are tender, 5 to 8 minutes longer. Stir in mint.
3. In batches, puree soup in a food processor until smooth. Return to pan and add remaining 3 cups of broth, half-and-half, chicken, and Tabasco. Season with salt and pepper to taste. If serving hot, return to a simmer. If serving cold, refrigerate at least 2 hours until well chilled.
2. Add peas and simmer until potatoes are tender, 5 to 8 minutes longer. Stir in mint.
3. In batches, puree soup in a food processor until smooth. Return to pan and add remaining 3 cups of broth, half-and-half, chicken, and Tabasco. Season with salt and pepper to taste. If serving hot, return to a simmer. If serving cold, refrigerate at least 2 hours until well chilled.
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