Low Sodium Spring Pea Soup

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the soup

2 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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1 medium leek (white and light-green parts only), halved lengthwise and thinly sliced
1 medium yukon gold potato (about 8 oz), peeled and cut into ½-inch cubes
4 cups chicken broth
4 cups fresh or frozen peas
½ cup fresh mint leaves, loosely packed
¼ cup fresh flat-leaf parsley leaves
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup heavy cream
1 tbsp apple cider vinegar

For serving

2 tbsp fresh chives, thinly sliced (optional)
2 tbsp heavy cream, for drizzling (optional)

Instructions

1
Melt the butter in a large saucepan over medium heat until foamy. Add the leek and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the potato cubes and chicken broth. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook until the potato is completely tender and yields easily when pierced with a fork, about 12–14 minutes.

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