Spring Pea and Leek Soup

Serves 6


1 tablespoon olive oil

1 tablespoon butter

3 leeks, cleaned and sliced

2 small cloves garlic, minced

1/4 cup fresh mint leaves

1/4 cup fresh chives

3 cups spring peas

3 cups vegetable stock

Lime wedge, for garnish

Crème fraîche, for garnish

Chives, for garnish

Toasty croutons for garnish (optional)

Prosciutto-style country ham, julienned for garnish (optional)


Melt olive oil and butter in a medium saucepan over medium heat. Add leeks and saute until limp. Add garlic and saute a minute or two. Add mint, chives, peas and stock and simmer until peas are tender. Puree in a blender or food processor.

Serve in soup bowls and garnish with lime wedge, creme fraiche, chives, toasty croutons and country ham.

Marilyn Markel is Cooking School manager for Southern Season. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003 Markel moved to Chapel Hill, N.C., to develop Southern Season's new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.