Spring Pea & Mint Soup

Campbell's Spring Pea & Mint Soup Recipe

Spring ingredients like leeks, peas and mint combine to make an unforgettable cream soup for year round enjoyment.

At a glance

Prep

10 min.

Total

55 min.

Serves

6

Servings: 1 1/2 cups each

Cook: 45 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Pepperidge Farm® Seasoned Croutons

    Pepperidge Farm® Seasoned Croutons

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What You'll Need

1 tablespoon butter
1 tablespoon vegetable oil
3 small leeks, white part only, cleaned and diced (about 2 cups)
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 medium Yukon gold potato, diced (about 1 cup)
1 package (16 ounces) frozen peas (3 cups)
1/2 cup heavy cream or creme fraiche
1/4 cup thinly sliced fresh mint leaves
1 cup Pepperidge Farm® Seasoned Croutons, any variety

How to Make It

  • 1

    Heat the butter and oil in a 3-quart saucepan over medium heat. Add the leeks and cook until they're tender.

  • 2

    Stir in the broth and potato. Heat to a boil. Reduce the heat to low and cook for 20 minutes or until the potato is tender.

  • 3

    Stir in the peas. Cook for 10 minutes or until the peas are tender.

  • 4

    Place one third of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepan. Add the cream and mint. Cook over medium heat until the mixture is hot. Season to taste.

  • 5

    Divide the soup among 6 serving bowls. Top each serving of soup with croutons.

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RID#50297

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