This is a fantastic summer soup. It’s one of the rare soups that good served hot or cold. While cold soups have never made much inroad in American cuisine, it’s a worthwhile experiment during the dog days of summer.
Ingredients and directions behind the cut.
- 4 tablespoons butter
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup chopped purple onion
- 4 cups vegetable stock, preferably homemade
- 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
- 1 cup chopped fresh mint leaves, loosely packed
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup creme fraiche
Heat 1/2 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. Add the stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
Break out your trusty stick blender, and puree your peas into submission. (You could do it in a blender, but why get it dirty?) Once your emulsion is the texture you desire, fold in the remaining butter.
Dollop in the crème fraîche and taste for seasoning.