Recipe courtesy of Ina Garten
Episode: Pots and Plans
Save Recipe Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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. Add the chicken 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.

*Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, 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 with garlic croutons.

More from:

Easter

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Split Pea Soup with Ham Hocks

Recipe courtesy of Dave Lieberman

Slow-Cooker Split Pea Soup

Recipe courtesy of Food Network Kitchen

Fresh Green Beans (a.k.a Tom Cruise Green Beans)

Recipe courtesy of Trisha Yearwood

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword