Creamy Pea Soup with Mint

Preparation

• 1
  Finely dice the leek and onion. In a pot, melt 70 g of butter over medium heat, add the leek and onions, stir, and let them steam, covered, for about 3 minutes. Stir again.
• 2
  Add the frozen peas, increase the heat, and sauté for 2 minutes, stirring constantly. Pour in the hot broth, add salt, pepper, and sugar, and bring to a boil. Stir in the whipping cream and sour cream, let it briefly come to a boil, then remove the pot from the heat.
• 3
  Add the mint leaves and the remaining butter. Puree the soup very finely in a blender or with an immersion blender. Then pass it through a fine sieve into a clean pot. Briefly warm before serving and season with salt if needed.
• 4
  Tip: To ensure the soup retains its vibrant green color, the peas should not be cooked for too long, as they will otherwise turn gray. Serve the soup with toasted croutons as desired.