“Spring is on the way!” the kitchen sister sings. Outside the convent door the crocuses agree and now tonight’s evening meal reflects the happy thought by bringing a touch of Spring to the dinner table. During this Lenten season we have been serving lighter meals which have included a wide variety of new soups — mostly vegetable-based and surprisingly successful and satisfying. Our brand new fresh green pea soup is making its debut tonight and we shall see how it tastes.
Today in the bush outside my window I saw a baby robin and now there’s not a doubt that Spring is on its way!
CHANGE SERVING SIZEservings
- 6 Tbsp olive oil for sauteing
- 6 stalks celery roughly chopped
- 2 onion(s) medium
- 1 clove minced garlic (approx. 1 tsp)
- 2 tsp vegetable bouillon
- 7 1/2 cups hot water
- 28 oz fresh or frozen peas
- 1-2 bunches fresh mint remove leaves from stalk
- salt and pepper to taste
- Sautee onion, celery and garlic in a large pot.
- Dissolve the vegetable stock in the water and add to pot with onion, celery and garlic.
- Add the peas and stir occasionally, bringing everything to a boil.
- Cover and reduce the heat. Simmer for about 10 minutes.
- When peas are tender, remove from heat and let cool.
- Add mint leaves to the soup and blend with either an immersion blender, or in batches in a counter-top blender.
- Serve either warm or cold and garnish with fresh mint leaves if desired.