Pea Soup with Leeks, Mint and Creme Fraiche NEW

Adapted from Barefoot Contessa at Home

Saveur Magazine recently published a “chef’s edition” in which chefs from around the world were asked for their inspirations, ideas, tricks, favorite products and ingredients. My favorite entry was #21, from Fergus Henderson of St. JOHN Bar and Restaurant in London: “A wise old chef once told me: Wait till peas are in season, then use frozen.” Well, peas are not in season just yet but this soup is fabulous year round thanks to frozen.

  • 2 tablespoons olive oil
  • 2 chopped leeks, white and green parts (about 2 cups)
  • ½ medium chopped yellow onion
  • 4 cups chicken stock
  • 5 cups frozen peas
  • ½ cup chopped fresh mint leaves
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ cup crème fraiche
  • ½ cup chopped fresh chives
  • Heat the oil in a large saucepan, add leeks and onion and cook over medium low until the onion is tender, about 5-10 minutes. Add the chicken stock, turn heat up to high and bring to a boil. Add the frozen peas and cook for 3 minutes. Off the heat, add the mint, salt and pepper.
  • Puree the soup with either a stick blender, or cool and puree in a blender. Whisk in crème fraiche and chives. Serve warm or cold.

Quick Tips
1. This soup is terrific with farm fresh peas and if they are in season and you don’t mind shelling them (you’ll need about 4 pound unshelled), use them. Frozen peas work just as nicely without the work! Use 2 10-oz packages of frozen peas and you should get about 5 cups.
2. You can easily make this soup vegetarian by substituting vegetable stock for the chicken stock. If you want to make it vegan, just skip the crème fraiche.
3. We typically eat this soup warm, but it’s also delicious cold in the summer.
4. This soup is also a great make-ahead dish and the flavors are even better on the second day. Just warm it over low heat before serving, or serve cold.

Preparation time: 30 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

5 :  ★★★★★ 1 review(s)

Recipe by Alicia Sokol, Weekly Greens.

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