2 tablespoons butter
2 leeks, white and light green parts
1 small onion, chopped
4 cups chicken or vegetable stock
5 cups fresh or frozen peas
2/3 cup chopped fresh mint leaves
2 teaspoons sea salt or to taste
1/2 teaspoon freshly ground black pepper
1/2 cup crème fraiche or yogurt
1/2 cup chopped fresh chives
Heat butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to
10 minutes, until onion is tender. Add the chicken stock, increase heat to high, and bring to a boil.
Add the peas and cook for 3 to 5 minutes, until peas are tender. Remove from heat, add the mint,
salt, and pepper. Purée soup in batches or use an immersion blender. Whisk in the yogurt or créme
fraiche and chives and taste for seasoning.
If using a regular blender: Place 1 cup of soup in blender, place lid on top, and purée on low speed.
With blender still running, open the vent hole in the lid and slowly add more soup until blender is
three-quarters full. Pour puréed soup into a large bowl and repeat until all the soup is puréed.