Ingredients
- 1 cup leek, minced
- 2 tablespoons unsalted butter
- 3 cups hot vegetable stock
- 3 cups fresh peas (about 3 pounds unshelled)
- 1/2 teaspoon sugar
- Salt to taste
- 1 cup heavy cream
- 1/2 cup fresh mint, minced, or to taste
- Mint sprigs for garnish
Directions
In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning.
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