Fresh Green Pea Soup

Time: 30 minutes
Yield: 4 cups

Ingredients
Soup Ingredients:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup chopped leeks, white and light green parts (approximately 1 leek)
½ chopped red onion
½ tablespoon garlic, peeled and chopped
Salt and pepper to taste
½ teaspoon dried oregano
3 cups of low sodium chicken stock or vegetable stock
2 ½ cups freshly shelled peas
¼ cup chopped fresh mint leaves, loosely packed
¼ cup fresh chives or scallion greens, finely chopped
¼ cup Greek yogurt or hung curd
Crouton Ingredients:
2 cups of 1 inch diced focaccia bread
2 tablespoons olive oil
¼ cup parmesan cheese, shredded

Method:

1. Heat the butter and olive oil in a medium soup pot that has a lid on medium heat.
2. Add the leeks, and onions and cook for 2 minutes. Now add the garlic and cook along with a little salt, pepper and oregano. Cook, stirring occasionally till the onions and leeks are soft and translucent.
3. Now add the stock and bring to a boil. Stir in the peas, lower the heat and cover and simmer for 10 minutes.
4. While the soup is cooking turn the oven on to 180 degree C or 350 degree F. Toss the breadcrumbs with olive oil and Parmesan cheese and toast them for 10-15 minutes until they are nice and crispy.
5. Turn off the heat and stir in mint leaves into the soup. Use and immersion blender and puree the soup. You can decide to keep the soup thick as it is at this stage or puree half or whole of it to get the desired consistency.
6. Warm the soup and ladle it into individual bowls. Swirl some of the hung yogurt into each bowl of soup. Top with the chives and focaccia croutons and enjoy!