Spring hath sprung!
Today, the Sun crosses the Earth’s equator, making day and night of equal length. It’s the Spring Equinox in the Northern Hemisphere, the Fall Equinox in the Southern. This first day of spring is a day of equilibrium.

Even though the weather feels a little winter-stormy, we have lots of warmth and sunshine to look forward to in the coming months as well as longer evenings to enjoy the outdoors. So, here’s a recipe from our archives to get you thinking about all the promises of spring.

Spring Pea Soup with Burrata
Yields 4 servings

Ingredients
1 tablespoon unsalted butter
1 medium leek
2 teaspoons sea salt (plus more as needed)
2 1/2 cups Kitchen Basics Chicken Stock
1/8 teaspoon freshly ground black pepper, plus more as needed
3 cups shelled fresh peas (from about 2 1/2 pounds of peas in their pods)
1/4 cup loosely packed, fresh mint leaves
1 teaspoon freshly squeezed lemon juice, plus more as needed
1/2 cup Belfiora Burrata

Directions
Trim the root from the leek, slice it in half lengthwise, rinse it thoroughly, and slice it into thin strips.

Over medium heat, melt the butter in a medium saucepan until it starts to foam. Add the leek, 1/2 teaspoon of the salt, and a pinch of black pepper. Cook, stirring occasionally until the leeks are softened. (about 3 minutes)

Add the chicken broth, remaining 1-1/2 teaspoons salt, and remained of the pepper. Bring the stock to a boil. Add the peas and bring to a boil again. Reduce the heat to medium-low and simmer until the peas are tender. (about 5 minutes)

Remove the pan from the heat, add the mint leaves, and stir to combine. Allow the soup to sit uncovered until the flavors meld. (about 10 minutes)

Using an immersion blender*, purée the soup directly in the pot until silky smooth. Stir in the lemon juice. Taste and season with more salt, pepper, and lemon juice as needed. Reheat the soup over low heat to reach a good serving temperature.

Place a heaping tablespoon (or two) of the burrata in the bottom center of 4 serving bowls. Carefully ladle the pea soup over the cheese. Serve immediately.

*If using a traditional blender, puree in batches with the small cap removed and covered with a cloth towel or napkin. This will allow the steam to escape, and not splash. Otherwise, the lid could pop off while blending.