Spring Soup

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As the weather warms up…or at least attempts to break from old man winters grasp (folks from Colorado will understand) we think less about winter comfort food and more about lighter dishes. My cupkeiki has really been into peas lately, so I wanted to incorporate them into last nights dinner as much as possible. That’s where Jamie Oliver’s Food Revolution cookbook came into the picture. While browsing the pages, looking for inspiration, I came across his Pea and Mint soup! It seemed like the right mix of comforting but not heavy.

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I doubled his recipe and added Italian sausage (though I really wanted andouille sausage) and served it with a salad and a multigrain roll. The general consensus was that it was a “surprising” soup. No one really expected the mint, which gave it the “surprise”. Bonus, it was cupkeiki approved-though not as much as I had anticipated.

Ingredients:
4 medium sized carrots, washed and sliced.
4 stalks celery, washed and sliced
4 cloves garlic, chopped.
1/2 onion, chopped.
10 cups frozen peas.
1 large bunch fresh mint.
10 C. Water
2 Tbs. Better than Bullion Chicken Base.
Salt and pepper, to taste.
Italian Sausage links, chopped small
*all ingredients used were organic!

Directions/What I did:
In large soup pot, add about 2 tbs canola oil and sautéed carrots, celery and onion for about 8 minutes over medium heat. Add garlic and sautéed for a few minutes. Add water, and base and bring to boil. Add peas and cook over low heat for an hour. Before serving, cook sausage in a skillet, drain grease. Add mint, salt and pepper to soup, and with an immersion blender, blend soup to desired consistency. Add cooked sausage, taste test adding more salt and pepper if desired. Serve with roll and salad, if desired.

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