The weather has still been unseasonably cool out here and this soup is a perfect little pick-me-up. It's equally versatile served warm or cold and it's a cinch to make.
1 leek (both white and green parts - chopped)
4 cups peas (frozen is fine)
4 cups dashi (or chicken broth)
4 tbsp. white miso
3 tbsp. mirin (substitute with 1 tbsp. sugar)
1 scallion (finely chopped for garnish)
2 tbsp. butter
Note: You don't need to add salt because the miso is salty enough.
Heat up the butter in a heavy pot. Fry the leeks until they are softened. Add the peas, black pepper and the broth and let it cook until the peas are tender. About 10 minutes.
Purée the mixture and pass it through a sieve. Toss out the solids.
Reheat the mixture. In a small bowl, add a little bit of the broth to the miso and let it dissolve. Add the mixture back into the broth. Thin the soup if desired. Taste for salt (you shouldn't need any.)
Do not boil the miso.
Serve at once. Garnish with the scallions.