Ingredients
-
2 tablespoons unsalted butter
-
2 cups leeks, white and light green parts chopped
-
1 cup yellow onion, chopped
-
4 cups chicken stock
-
2 teaspoons kosher salt
-
1/2 teaspoon fresh ground black pepper
-
1/2 cup creme fraiche
-
1/2 cup chives, chopped
-
garlic-flavored croutons, for serving
-
5 cups fresh peas or 2 (10 ounce) packages frozen peas
Instructions
- Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
- Add the chicken stock, increase the heat to high, and bring to a boil.
- Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.)
- Off the heat, add the salt, and pepper.
- *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed.
- With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full.
- Pour the soup into a large bowl and repeat until all the soup is pureed.
- Whisk in the creme fraiche and chives and taste for seasoning.
- Serve hot with garlic croutons.