I couldn't let St. Patrick's Day pass without making a vibrantly green soup. This soup gets its brilliant color from peas. The recipe involves minimal chopping so it's super simple to make. The texture is smooth and velvety, and the flavor is rich and comforting. This soup would be an elegant starter to a St. Patrick's Day dinner or Spring-themed shower. To make it vegetarian, substitute vegetable broth for chicken broth. To see how I made it, read more.
From Instyle magazine, April 2004 Ingredients 5 tbsp. unsalted butter Directions Serves 8.
Sweet Pea Soup
1 1/2 cups thinly sliced leeks, white parts only
5 tbsp. all-purpose flour
6 cups chicken broth
5 cups fresh or frozen peas
3/4 cup heavy cream
salt and pepper to taste
croutons, optional for garnish
From Instyle magazine, April 2004
5 tbsp. unsalted butter