Soup: United States – Pea and Chive Broth with Lemon

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

1 tbsp (15 ml) olive oil
1 small leek (white and light green parts), thinly sliced (or 1 / 2 small onion, finely chopped)
1 small garlic clove, minced
3 cups (720 ml) low-sodium chicken or vegetable broth
1 small Yukon Gold potato, peeled and 1 / 4-inch diced (optional, for light body)
1 bay leaf
1 strip lemon zest (or 1 / 2 tsp finely grated zest)
1 cup (150 g) fresh or frozen green peas
2 tbsp (30 ml) finely chopped fresh chives
1 tbsp (15 ml) fresh lemon juice, plus more to taste
Salt and freshly ground black pepper, to taste
Optional garnish: extra chopped chives and a light drizzle of extra-virgin olive oil

Instructions

Warm the olive oil in a medium saucepan over medium heat. Add the leek and a pinch of salt; cook, stirring, until soft and translucent, 4–5 minutes. Stir in the garlic and cook 30 seconds.
Pour in the broth. Add the diced potato (if using), bay leaf, and lemon zest. Bring to a gentle simmer and cook until the potato is just tender, 10–12 minutes.
Stir in the peas and simmer until bright and tender, 3–4 minutes.
Remove and discard the bay leaf and lemon zest strip. Stir in the chives and lemon juice. Season to taste with salt and black pepper, adding a little more lemon if desired.
Ladle into warm bowls and garnish with extra chives and a light drizzle of olive oil. Serve alongside the omelette while hot.