Saint-Germain Pea Soup

SERVES 3PREP COOK

croutons

sourdough bread, ¾" cubed

¼cup

olive oil

salt

black pepper, ground

  1. Preheat oven to 350°F.

  2. In a bowl with sourdough bread, drizzle olive oil and add seasonings. Toss to evenly coat. Transfer to baking sheet.

  3. Bake until golden and crisp, stir occasionally (~10 mins).

pea soup

3tablespoons

olive oil

2

leeks, finely chopped

3cups

Organic Vegetable Broth

2cups

water

1lb

peas

1head

Boston butter lettuce, coarsely chopped

½cup

fresh mint, coarsely chopped

1pinch

salt

1pinch

black pepper, ground

¼cup

vegan cream

  1. In a saucepan over medium low heat, warm olive oil. Add leeks to sauté until softened.

  2. Add vegetable broth and water. Once boiled, turn down heat to simmer.

  3. Add to cook peas and Boston butter lettuce until softened (~6 mins).

  4. Add fresh mint and purée the soup with an immersion blender or blender.

  5. Reheat until it's hot. Season with salt and black pepper.

  6. To serve, drizzle vegan cream and top with croutons.