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Ingredients
- 500 g of frozen peas
- 800 ml of liquid chicken broth
- 200 ml of whipping cream (min. 31%)
- 1 tablespoon of sour cream
- 100 g of leek (white part)
- 100 g of yellow onion
- 10 g of granulated sugar
- 100 g of butter
- 10 fresh mint leaves
- 1 pinch of ground black pepper
- 10 g of salt
Instructions
- 1Finely 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.
- 2Add 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.
- 3Add 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.
- 4Briefly heat the soup before serving and adjust the taste with salt if needed. Serve the soup warm, optionally with crispy croutons. Tip: Do not overcook the peas to preserve their vibrant green color.
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