- 3 tablespoons olive oil
- 4 leeks (light green and white parts), chopped
- 4 cups vegetable or chicken soup
- 2, 10-ounce packages frozen peas
- 1 cup fresh mint leaves, stems removed
- salt and pepper to taste
In a large pot, heat the olive oil on medium-high heat and sauté leeks until translucent. Add the stock and peas. Bring to a boil, cover and simmer for another 20 minutes. Remove from heat and add mint. Using an immersion blender, puree soup until smooth and creamy. Season with salt and pepper to taste.
*Pan fry thinly sliced pastrami to create crispy croutons for garnish