Pea Soup

From Bare­foot Con­tessa at Home (Pot­ter; $45) by Ina Garten. You must use flavour­ful peas. I rec­om­mend frozen President’s Choice Small Sweet Peas. I’ve served this hot, at room tem­per­a­ture and cold.

2 tbsp but­ter
2 cups chopped leek, white and green parts (1 large or 2 small leeks)
1 cup chopped onion
4 cups chicken or veg­etable stock, prefer­ably home­made
5 cups frozen small sweet peas
½ to ²⁄₃ cup chopped fresh mint leaves, loosely packed
1 to 2 tsp kosher salt
½ tsp freshly ground black pep­per
½ cup crème fraiche or plain yogurt
½ cup chopped fresh chives, optional

Heat but­ter over medium-low heat in large saucepan. Add leek and onion; cook 7 to 10 min­utes or until onion is soft. Add stock. Increase heat to high; bring to a boil. Add peas. Reduce heat to low; sim­mer 3 to 5 min­utes or until ten­der. (Frozen peas will only take 3 min­utes.) Remove from heat; add mint, salt and pepper.

Puree soup in batches in blender or using hand blender. Serve with dol­lop of crème fraiche; sprin­kle with chives, if using. Taste; adjust seasoning.

Makes about 6 servings.

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