Latest revision as of 01:53, 2 February 2011

Serves: 6

Active Time: 33 minutes

Total Time: 8

From: Barefoot Contessa at Home

Ingredients

2 tbsp. unsalted butter

2 cups chopped leeks, white and light green parts (2 leeks)

1 cup chopped yellow onion

4 cups vegetable stock

5 cups fresh shelled peas (or 2 10-oz. frozen peas)

2/3 cup chopped mint leaves, loosely packed

2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 cup cremefraiche

1/2 cup chopped fresh chives

garlic croutons for serving

Directions

Step 1

Heat butter in large sauce pan. Add leeks and onion and cook over medium low heat for 5-10 minutes until onion is tender. Add stock, increase heat to high, and bring to a boil. Add peas and cook 3-5 minutes or until tender (frozen peas take only 3 minutes). Remove from heat, add mint, salt and pepper.

Step 2

Puree soup in batches. Whisk in cremefraiche and chives and taste for seasoning. Serve hot with garlic croutons.