Low Iodine Spring Pea Soup
Total time40 min
Prep time15 min
Cook time25 min
5.0(5)
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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
- ¼ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 2 tbsp heavy cream, for drizzling (optional)Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
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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