Enjoy paired with an Italy Bianco from Etna D.O.C. in Sicily.
Keyword Spring Green Soup
Author adapted from "Fast Food, Good Food" by Andrew Weil, MD
2tablespoonsextra virgin olive oil
2small, (about 1 cup)leeks, white & light green parts, thinly sliced
2cupstightly packed baby spinach
2+cupsfrozen green peas, thawed (extra for garnish)
1/4cupItalian parsley, chopped
1tablespoonfresh chives, chopped
In a medium size soup pot, heat oil over medium heat. Add the leeks and a pinch of salt and sauté for about 4-5 minutes or until tender and wilted. Add the vegetable stock and bring to a slow boil. Remove from heat and add spinach and peas and stir to mix.
Stir in the yogurt, parsley, mint, remaining salt, and lemon juice. Blend with an immersion blender or transfer to a blender.
Soup can be served warm, room temperature or cold. Serve in a small or wide shallow bowl. Garnish with whole peas and chives.