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2
tablespoons unsalted butter
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2
cups chopped leeks, white and light green parts (2 leeks)
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1
cup chopped yellow onion
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4
cups chicken stock (see recipe below)
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5
cups freshly shelled peas or 2 (10-oz.) packages frozen peas
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2/3
cup chopped fresh mint leaves, loosely packed
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2
teaspoons kosher salt
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1/2
teaspoon freshly ground black pepper
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1/2
cup creme fraiche
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1/2
cup chopped fresh chives
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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.
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3
5 pounds whole roasting chickens
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3
large yellow onions
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6
carrots, unpeeled, halved
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4
celery stalks with leaves, cut in thirds,
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4
parsnips, unpeeled, cut in half (optional)
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20
sprigs fresh flat-leaf parsley
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15
fresh thyme
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20
sprigs fresh dill
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1
head garlic, unpeeled, cut in half crosswise
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2
tablespoons kosher salt
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2
teaspoons whole black peppercorns
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7
quarts water
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,
- Calories 298,
- Protein (gm) 12,
- Carbohydrate (gm) 32,
- Fat, total (gm) 14,
- Cholesterol (mg) 42,
- Saturated fat (gm) 8,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 8,
- Sugar, total (gm) 12,
- Vitamin A (IU) 2575,
- Vitamin 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 (DV %) 91,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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