Green Pea Soup with Mint
2 tablespoons butter
2 large leeks, washed trimmed and thinly sliced
2 10-ounce packages frozen tiny green peas
5 cups chicken broth
1 cup heavy cream
Dash hot pepper sauce
Kosher salt, to taste
3 tablespoons chopped fresh mint leaves
- Melt the butter in a large heavy pan. Stir in the leeks.
Cover the pan and reduce the heat to low to sweat the leeks until they are softened and tender….about 15 minutes.
Turn the heat to high and stir in the peas and broth. Bring to a boil, and then turn to simmer.
Simmer, uncovered, for 10 minutes or until peas are tender.Purée the mixture. Whisk in the cream.
Reheat, but do not boil.
Season with pepper sauce and salt. Sprinkle each serving with some of the chopped mint leaves.
Serves 6 to 8.
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