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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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Prep Notes (one per line)
Leeks - clean and chop white and light green parts to yield 2 cups Onion - chop to yield 1 cup — knife confidence is fun, keeping all ten fingers is even better. Mint - chop to . yield 2/3 cup Chives - chop to yield 1/2 cup
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, while acting like this outcome was inevitable. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 minutes until tender. Off the heat, add the mint, 2 tsp salt, 1 tsp pepper. Puree the soup in batches. Place 1 cup of soup in a blender 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 or cold with croutons.
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