A quick blender soup with a good handful of mint – Scallion Kimchee adds a hit of mellow heat
Loads of peas add gorgeous color along with leeks, scallions, garlic, potatoes, mint, dill and vegetable broth
This light, refreshing soup highlights delicate spring flavors. The secret to a vibrant green soup is to cook the peas very briefly—using frozen peas is ideal because they hold their color and flavor. Quickly warming the peas in hot vegetable broth, then blending them immediately preserves that bright, fresh hue.
Even in spring and summer I enjoy making soup. It’s satisfying on cool evenings or when the air conditioning is on full blast—a wholesome bowl that’s both comforting and fresh.
To keep the color and flavor bright, sauté the leek and scallion whites first, then add the greens at the end. Add herbs at the last moment and transfer everything to a blender, starting on low speed and increasing until the soup is smooth and creamy. This gentle processing helps retain the vivid green and the herbs’ fresh notes.
I like to use garden herbs when possible—mint grows abundantly and pairs beautifully with peas, and a little dill adds a subtle, grassy lift. If you can, plant an herb pot near the kitchen for easy snipping and frequent use all summer long.
The body of the soup comes from a small Yukon Gold potato, which provides a silky texture without weighing the dish down. Otherwise the recipe relies on peas, herbs, and alliums—leeks, scallions and a touch of garlic—to create a balanced, green-forward flavor.
Choose a good-quality vegetable broth for the best results. For a vegan version, substitute extra-virgin olive oil for butter.
Scallion Kimchee is quick to prepare and adds a bright, zippy contrast to the creamy soup. Serve garnished with a spoonful of the kimchee, some fresh shelled peas for crunch, and a few herb leaves for color.
Enjoy!
Karen
