One of my favourite parts of growing up in the country is fresh, delicious ingredients made into fresh, delicious food. Have you ever put mint into a soup? My mom did, amongst a million trial and errors of her very own. There’s something about soups in particular that always struck a chord with me. They’re so versatile, and can always be improved on or added to. It’s literally a chance for a wild experiment in the making.
I love sitting down with the concept of a soup in mind, picturing the colour and all the different elements of it, and then breaking it down into savory ingredients. The end result is an amazingly bright soup that is thick, warm, and vibrant. Am I making your mouth water yet?
Excellent! Well then you’ll be thrilled to see that this week’s recipe is a very garden fresh, spring soup! It’s healthy, versatile and will bring you straight back to country living, even if you only ever visit for meal times.
· 1 onion, chopped
· ¼ cup of butter
· 3-5 mint leaves
· ½ cup of half and half milk
· 3 cups of chicken stock
· 4 cloves of garlic
· 1 cup of spinach, chopped
· 2 cups of peas
1. Melt butter into soup pot and add chopped onions, let cook until browned
2. Add in garlic, spinach, and peas, mix into butter and let simmer for roughly 1 minute, or until everything is coated
3. Add in chicken stock, and bring everything up to a boil for roughly 5-8 minutes
4. Let the whole mixture sit at a simmer for 10-12 minutes, then add in mint leaves
5. Next puree the whole mixture over very low heat
6. Add in half and half milk on medium heat, stir well, season to taste