by Libbie Summers
Photography by Chia Chong for Savannah Magazine
Hosted at Grove Point Plantation
Assisted by David Dempsey, Candace Brower, Anthony Lunnsman
Benefiting The Fresh Air Home

When the spring peas make an appearance, my go to dish to make is this soup. Really, there is no soup easier, more beautiful and more delicious. The strawberry garnish is everything!

Sweet Pea Soup
Serves 6

What you need:
2 tablespoons unsalted butter
2 leeks (white and light green parts), roughly chopped
1 sweet yellow onion, roughly chopped
4 cups chicken stock
2 (10-ounce) packages frozen peas
2 tablespoons honey
1/3 cup chopped fresh mint leaves, loosely packed
Flake sea salt
Coarsely ground black pepper
1/2 cup Greek yogurt
Pea shoots for garnish (optional)
Sliced strawberries for garnish (optional)
Chopped chives for garnish (optional)

What to do:
In a large saucepan over medium-low heat, add butter, leeks and onion. Cook, stirring, until onions are translucent and leeks are tender (about 5-10 minutes). Add the chicken stock, increase the heat to high and bring to a boil. Add the peas and honey, then cook for 3 minutes, until the peas are tender. Remove from heat and add the mint. Salt and pepper to taste.

Working in batches, place 1 cup of the soup in a blender, place the lid on top and puree on low speed. With the blender still running, open the vent hole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed.

Just before serving, warm soup over low heat and stir in yogurt. Spoon the soup into bowls and garnish with pea shoots, sliced strawberries and chopped chives.

Grove Point dinner by Libbie Summers, Spring, Strawberries