We love this bright, minty soup because it adds a pop of spring color to the buffet. Make it up to 48 hours ahead of time.

Recipe by Southern Living May 2015

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Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary test

hands-on:
30 mins
total:
1 hr
Yield:
Makes 1 1/2 qt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large saucepan over medium-low heat. Add leeks, and cook, stirring occasionally, 6 to 8 minutes or until tender. Stir in chicken broth, and increase heat to high. Bring to a boil. Add peas, and cook, stirring occasionally, 3 minutes or until peas are tender. Remove from heat, and stir in mint, salt, and pepper.

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  • Process pea mixture, in batches, in a blender or food processor until smooth. Transfer mixture to a bowl, and whisk in 1/2 cup sour cream. Season with salt and pepper, and pour into 2-oz. glasses. Chill 30 minutes to 1 hour. Whisk together lemon juice and remaining sour cream, and dollop on each serving.

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