2 tablespoons butter
2 leeks, white and light green parts, washed well, chopped
3 cloves garlic, chopped
4 cups chicken or vegetable broth
5 cups fresh or frozen peas, thawed
1/2 cup fresh mint leaves, chopped
2 teaspoons sea salt or to taste
freshly ground black pepper, to taste
1/2 cup crème fraiche or plain Greek yogurt
1/2 cup fresh chives, chopped, + 2 tablespoons
- Heat butter in a large saucepan over medium heat. Add the leeks and cook for about 8 minutes. Add the garlic and saute for 1 minute. 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 using an immersion blender until smooth.
- Whisk in the yogurt or créme fraiche and chives and taste for seasoning. Serve sprinkled with 2 tablespoons chopped chives for garnish.