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2 leeks, woodiest part of the green leaves removed
2 tablespoons extra-virgin olive oil
1 pound frozen peas
1 cup sour cream
1 1/2 teaspoon salt
1/2 cup fresh flat-leaf parsley
1 lemon, juiced
2 tablespoons sliced scallions
Halve, slice, wash the leeks well and drain. Heat the oil in a skillet over medium heat. Add the leeks and cook until softened but not brown, about 5 minutes. Add the peas and continue cooking until the peas are thawed and bright green, about 3 minutes. Transfer the peas and leeks to a blender along with the sour cream, salt, parsley, and lemon. Blend on low until smooth. Garnish with the scallions.
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