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- 2 tablespoons unsalted butter
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup chopped yellow onion
- 4 cups chicken stock (see recipe below)
- 5 cups freshly shelled peas or 2 (10-oz.) packages frozen peas
- 2/3 cup chopped fresh mint leaves, loosely packed
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup creme fraiche
- 1/2 cup chopped fresh chives
- Garlic croutons
1. Heat butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until onion is tender. Add the chicken stock, increase heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until peas are tender. (Frozen peas will take only 3 minutes.) Remove from heat; add the mint, salt, and pepper.
2. Place 1 cup of soup in a blender, place lid on top, and puree on low speed. With blender still running, open the vent hole in the lid and slowly add more soup until blender is three-quarters full. Pour pureed soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons. Makes 6 servings.
- 3 5 pounds whole roasting chickens
- 3 large yellow onions
- 6 carrots, unpeeled, halved
- 4 celery stalks with leaves, cut in thirds,
- 4 parsnips, unpeeled, cut in half (optional)
- 20 sprigs fresh flat-leaf parsley
- 15 fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled, cut in half crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
- 7 quarts water
1. Place chickens, onions, carrots, celery, parsnips (if using), parsley, thyme, dill, garlic, kosher salt, and peppercorns in a 16- to 20-quart stockpot. Add water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Pack in quart containers and chill overnight. Refrigerate for up to 5 days or freeze for up to 6 months.
- Servings Per Recipe 6,
- cal. (kcal) 298,
- Fat, total (g) 14,
- chol. (mg) 42,
- sat. fat (g) 8,
- carb. (g) 32,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 8,
- sugar (g) 12,
- pro. (g) 12,
- vit. A (IU) 2575,
- vit. C (mg) 57,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 125,
- sodium (mg) 913,
- Potassium (mg) 617,
- calcium (mg) 91,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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