Fresh Pea Soup

I had no idea that some people just don't like peas. My partner Tina is one of them. When I ask people about pea's, I get some very strong, emotional reactions. One person actually said, "evil".  As for myself, I love peas and I look forward to the spring harvest of fresh peas I can shell myself.  For the moment I will settle for frozen peas to make this soup.  You can serve this warm, or chilled, garnished with gluten free croutons and fresh cut chives.

2 tablespoons butter

2 cups chopped leeks, white and light green parts (about 2 medium leeks)

1 cup chopped yellow onion

4 cups chicken stock (I used Kitchen Basics Vegetable broth)

5 cups freshly shelled peas, or 20 ounces frozen peas

2/3 cups fresh mint leaves

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup creme fraiche

1/2 cup gluten free croutons

Heat the butter in a large saucepan, add leeks and onion and cook over medium heat for 5-10 minutes, until tender. Add broth/stock, increase the heat to high and bring to a boil. Add the peas, cook 3-5 minutes, until tender. Off the head, add mint, salt and pepper. Puree the soup in a blender until smooth and return to saucepan. Whisk in creme fraiche. For a truly velvet like texture force the soup through a tamis (drum sieve) or a chinos. I used a tamis and the result was remarkable. Serve hot or chilled with gluten free croutons and chives.