Since fresh peas are usually starchy and tasteless, except for about two weeks in June, frozen peas are the one exception to the “fresh is always better” rule. If you want whole peas in the finished soup, keep a few out to add at the end.
– 1 large Yukon Gold potato, peeled and thinly sliced.
– 3 leeks, cleaned and thinly sliced.
– 1 quart milk, water, or chicken broth.
– One 10-ounce package frozen petite peas, or 2 pounds fresh peas in the pod, shelled.
– ½ cup heavy cream.
– Soup Croutons, optional.
Step 1:In a pot, combine the potato, leeks, and milk, bring to a gentle simmer, and simmer for about 25 minutes, or until the potatoes and leeks are completely soft. Add the peas and simmer for about 3 minutes.
Step 2:Puree the soup with a blender (see precautions) and then strain it into a clean pot. Add the cream, bring to a simmer, and season with salt and pepper. Garnish with the croutons.