This lovely little pea soup is creamy, light, and super refreshing…the perfect dish for leisurely outdoor dinners on cool Summer nights.
Serves 5-6
Ingredients
2 T. olive oil
1 large yellow onion, chopped
6 garlic cloves, minced
2 leeks, sliced into 1″ pieces
5 medium zucchinis, chopped
1 1/2 lbs. fresh shelled or frozen English peas
4 c. water
2/3 c. fresh dill, chopped
salt and pepper to taste
*optional: juice of 1/2 lemon
Directions
Warm olive oil in a medium saucepan over medium heat. Add onions, garlic, and sprinkle of salt and sauté for 4-5 minutes until onions begin to look translucent. Add leeks and zucchini and sauté while gently stirring for 3-4 minutes. Increase heat to high, add peas and water. Once boiling, cover and reduce heat to low, simmering for about 5 minutes, until zucchini is tender and peas are cooked. Remove from heat and set aside.
Add fresh dill to cooked soup and transfer to blender in batches, blending on high until soup is smooth and creamy. Season with salt and pepper to taste, and lemon if wanting more of a tangy flavor, serve immediately, and enjoy!
