This soup is simple and quick to prepare. Light and delicate in taste, it’s the perfect start to a spring dinner. You may find you have most of the ingredients already in your fridge and pantry. Fresh or frozen peas work equally well if you’re not in the mood to shell peas.Print
- 1 ½ tbsp. unsalted butter
- 2 c chopped leeks, white and light green parts only (about 3 medium)
- 5 c fresh or thawed frozen peas, patted dry
- 1 medium Yukon Gold Potato (about 8 oz) peeled and cut into ½” cubes
- 1 tsp kosher salt, plus more if needed
- 5 ½ c chicken stock
- ¾ c sour cream, divided
- ¼ tsp freshly ground nutmeg
- 1/8 to ¼ tsp cayenne pepper
- ½ tbsp. chopped fresh chives
- Heat butter in a medium pot over medium-high heat. When hot, add leeks and saute, stirring until softened (about 4 minutes). Add peas, potatoes and 1 tsp salt. Cook and stir a few seconds more. Add stock and bring mixture to a simmer. Reduce heat and cook at a gentle simmer until vegetables are very tender (15-20 minutes). Do not overheat the soup or the peas will lose their bright colour.
- Purée the soup using an immersion blender, then run through a food mill at the smallest setting. This second step creates a velvety smooth soup, without the unpleasant sharp bits of pea shell. Whisk in ½ c sour cream. Then whisk in the nutmeg, cayenne pepper and any additional salt to taste. (Soup can be made up to1 day in advance; cool, cover and refrigerate. Reheat by stirring over medium-low heat.)
- To serve, ladle soup into 6 bowls and garnish with a dollop of sour cream and a sprinkle of chives.
- Serving Size: Serves 6.