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Rachael Ray's 30-Minute Healthy Recipes

Sweet Pea & Leek Soup


* 1/2 oz. unsalted butter
* 2 leeks, chopped, washed and well drained
* 1 tsp. fresh thyme leaves, chopped
* 1 garlic clove, finely chopped
* 1 1/2 pints chicken or vegetable stock
* 10 oz. fresh shucked or frozen peas
* 1 head of iceberg lettuce, washed and chopped (or any variety of lettuce you have in the house will do)
* 1 TBSP finely chopped mint
* Pepper to taste


1. Put the butter in a big soup pot over medium heat and allow the butter to melt completely, but don't let it burn or foam.
2. Place the leeks, thyme and garlic into the pan and stir together slightly.
3. Turn the heat to low.
4. Cook 5 minutes or until soft but not browned.
5. Pour in the stock.
6. Return heat to medium.
7. Bring mixture to a boil.
8. Once boiling carefully add the peas and lettuce. Bring back up only to a simmer, turn heat down and continue cooking gently for 8-10 minutes or just until the peas begin to tender. (If you're using frozen peas it won't take as long.)
9. Carefully stir in the mint and pepper.
10. Cook an additional 2 or 3 minutes just to let the flavors blend.
11. Serve warm with a hearty bread, croutons or crackers.


If you or someone you know is a vegetarian, this is a must make soup. And if you haven't tried to cook with leeks yet, this is a good place to start. There are so many fresh, green flavors floating around in this soup that it's a really good Summer soup to have in your recipe bin.

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