Pea and Mint Cream Soup

Finely chop the leek and onion. In a large pot, melt 70 g of butter over medium heat. Add the leek and onion, stir, cover with a lid, and let them simmer for 3 minutes. Stir again.

Add the frozen peas, increase the heat, and stir well for 2 minutes. Pour in the hot chicken broth, add salt, pepper, and sugar, then bring everything to a boil. Add the whipping cream and sour cream, let it boil once more, and remove the pot from the heat.

Add the mint leaves and the remaining butter (30 g), then blend the soup very well with an immersion blender or in a classic blender until it becomes perfectly smooth. For an even finer texture, you can pass the soup through a fine sieve into a clean pot.