Cheap and Cheerful Cooking: Barefoot Contessa Pea Soup

This soup is by far the easiest and tastiest soup that I make on a regular basis. It's a perfect make ahead starter for a dinner party as it stores well in the refrigerator.

Ingredients

2 tablespoons unsalted butter
2 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade (I use the Safeway Organic and it is just fine!)
5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas (Trust me, the frozen ones are great!)
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche (I use Daisy sour cream!)
1/2 cup freshly chopped chives
Garlic croutons, for serving (You can make your own from a day old baguette.)

Directions

Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
Puree the soup in batches (or use a stick blender). Place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.