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.

My Private Notes

Add a Note
More from:

Easter

Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Chilled Pea Soup with Fresh Mint

Recipe courtesy of Curtis Aikens

Potage Dame Edmee (Fresh Green Pea and Chicken Soup)

Recipe courtesy of Sam Champion

Green Pea Soup

Recipe courtesy of Ellie Krieger

Pea Panzanella

Recipe courtesy of Michael Chiarello

Tarragon and Sweet Pea Puree

Recipe courtesy of The Hearty Boys

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories