Updated: May 17, 2021
24 oz / 4 cups of English peas ( out of the shell)
3 Tbsp Butter
1 medium leek, sliced (White parts only, save the green parts for your stock).
3 cups chicken stock, you can use vegetable stock if you want to keep it vegetarian.
1 cup heavy cream (If you wanna keep it dairy free then just substitute with stock).
1/4 cup Mint
Salt and pepper
Crème fraîcheEnglish peas soup with crème fraîche
Cut the leaks in half and then slice into slices. Wash The leeks Really well to remove any dirt and sand.
in a pot sauté the leaks in butter, no color.
add the chicken stock and cream and bring it up to boil.
Add the peas and cook until tender. It will take about five minutes. Do not over cook your peas because your soup will turn brown instead of beautiful green.
Add the mint.
Transfer the soup to a blender and blend until smooth.
add salt and pepper to taste.
serve the soup with a dollop of crème fraîche.
garnish options : mint, flower petals, tarragon, chives