Frozen peas rock. Picked when perfect and flash frozen, they taste amazing. No other frozen vegetable may be able to boast that nine times out of ten, the frozen version wins the taste test. The color of the soup is a brilliant spring green, but because frozen peas are called for in this recipe, it can be made any time of year. 

Nota bene: This soup is best chilled, but delicious warmed too.


  • 2 tablespoons unsalted butter

  • 2 cups leeks, chopped (white & light green parts only)

  • 1 cup yellow onion, chopped

  • 4 cups vegetable stock

  • 2 (10-ounce) bags of frozen peas

  • 2/3 cup fresh mint leaves, chopped

  • 3 teaspoons sea salt

  • Freshly ground black pepper

  • 1/2 cup crème fraîche

  • Bunch of chives


1. Heat the butter in a Dutch oven. Add the leeks and onion. Cover for 10 minutes and cook over medium-low heat until the onion is translucent and tender.

2. Add the vegetable stock and bring to a low boil. Add the peas and cook for 2-3 minutes.

3. Remove the pot from the heat. Add the chopped mint, sea salt, and freshly ground pepper.

4. Use an immersion blender to puree the soup. Divide soup into bowls.

5. Warm the créme fraîche in the microwave for 15 seconds. Place créme fraîche in an empty plastic squeeze bottle. Gently squeeze a light concentric swirl on top of soup.

6. Snip chives on top of soup and garnish with a small whole mint sprig.

Serves 6 to 8