Spring Pea Soup

By: Brandy O'Neill


3 tablespoons of unsalted butter
2 large leeks white and light green parts only
2 garlic cloves minced
1 teaspoon of fresh thyme leaves
1/2 teaspoon of kosher salt
1/4 teaspoon of black pepper
1 32-ounce container of chicken or vegetable stock
28 ounces of frozen baby sweet peas
1/3 cup of packaged mint leaves roughly chopped
Crème Fraiche optional


  1. In a large skillet set over medium heat add unsalted butter.
  2. Once the butter is melted add leeks and sauté until soft, about 8 minutes. Add in minced garlic, thyme leaves, salt and pepper. Sauté for another minute or until the garlic is fragrant.
  3. Increase the heat to high and pour in chicken or vegetable stock. Bring to a slight boil and stir in frozen peas.
  4. Let the peas cook for 2 minutes, stir in mint leaves and remove pan from the heat.
  5. Add half the pea mixture to the container of a high-powered blender. Blend until smooth and pour into 3.5-quart saucepan. Puree remaining pea mixture following the same direction.
  6. Warm pea soup over medium low heat until hot.
  7. Enjoy plain or with a dollop of crème fraiche.