May 30, 2015

I was already warned beforehand that in the town I moved to it’s raining a lot. But seriously – I haven’t see the sun for three weeks straight. How shitty can the weather in one town be? So I was in desperate need for some color and spring time feeling. I stood up at five in the morning to head to the farmers market before work – in the pouring rain. I managed to hunt down some lovely fresh peas – so green it was. To stick with the color I added leek, mint and chives. How much more green can you ask for :D But pleasantly it doesn’t taste ‘green’ at all. The soup is quickly done and makes you feel like lying in the sun.



  • 2 tablespoons butter
  • 2 cups leek [white and light green parts]
  • 1 cup yellow onion
  • 4 cups vegetable stock
  • 5 cups freshly shelled peas [frozen is fine too]
  • ⅔ cup fresh mint leaves [loosely packed]
  • ½ cup fresh chives
  • creme fraiche
  • salt
  • pepper


_ cut leek and onion into small pieces [no need to make them super small]

_ heat butter in a large saucepan

_ add leeks and onion

_ cook over medium- low heat for about 10 minutes

_ when onion is tender add stock

_ bring to a boil

_ add peas and cook for about 5 minutes [until peas are tender]

_ take off the heat and add the mint


_ puree the soup in a blender [you probably need to do that in batches] or use a hand blender

_ whisk in the chives and season to taste with salt and pepper


_ serve with a spoon full of creme fraiche


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One Comment

  1. Sabine says:

    … leckeres Rezept und so schöne Erinnerungen an Shanghai :-)

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