Featured Chef Recipe
Serves 8
The bright, light green color of this soup is very pretty and quite appetizing. All it needs for garnish is a dollop of sour cream or crème fraiche and a sprinkle of minced chives. In summer, serve it chilled. It’s our five-year-old daughter’s favorite soup.
Ingredients:
- 2 tablespoons unsalted butter
- 1 medium white onion, sliced thin
- 3 cloves garlic, smashed, and coarsely chopped
- 2.5 cups leeks, (1 or 2, white and light green parts) halved lengthwise and cut crosswise in ½-inch pieces
- 1 medium-large Yukon gold or Idaho potato, peeled and cut into cubes
- 5 cups (1 and ¼ quarts) chicken stock, vegetable stock, or water
- 3 cups fresh or frozen peas (fresh peas are in season between may-july)
- 2 teaspoons salt
- ½ teaspoon ground white pepper
- 1 cup heavy cream
- ½ cup sour cream or crème fraiche
- ½ cup minced fresh chives
Directions
1. Melt the butter over medium-high heat in a 6 to 8 quart heavy-bottomed stockpot
2. Cook the onion, garlic and leeks for 3 to 4 minutes, until glistening and soft. (lower the heat if they start to brown).
3. Add the potato and stir for 1 minute until coated with the vegetables
4. Add the stock or water and cook on high heat until boiling. Turn down the heat to medium and simmer for 15 to 20 minutes, until the potato is cooked through. Add the peas and cook for another 5 minutes.
5. Add salt and pepper. Add the cream, cook for 1 minute, and turn off the heat
6. Using a ladle, transfer the soup to a blender and blend at medium, then high speed for 1to 2 minutes. Be very careful with the hot liquid. Keep cover on tight. (Neil likes to place a towel over the blender lid. You might have to blend this soup in two batches if your blender holds only 1 quart.)
7. After all soup is blended, pour it back into the pot and adjust the seasoning with salt and pepper to taste. Serve in bowls with a dollop of sour cream or crème fraiche and a sprinkle of chives.