Spring Pea Soup

Serves 6

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

1. 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.
2. 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.
3. Whisk in the yogurt or créme fraiche and chives and taste for seasoning. Serve sprinkled with 2 tablespoons chopped chives for garnish.