Ingredients
3 medium leeks (white and light green parts only)
3 tbsp. unsalted butter
2 shallots
2 clove garlic
1 tsp. kosher salt
1/4 tsp. Freshly ground pepper
3 tbsp. fresh herbs such as tarragon, chervil, or thyme
4 c. fresh shelled peas or 2 packages (10 ounces) peas
3 c. canned chicken broth
1/2 c. milk or heavy cream
Preparation
Step 1Slice leeks in half lengthwise and then into 1/4-inch slices. Transfer to a large bowl of cold water and let soak for a few minutes to let any sand sink to bottom of bowl. Using a slotted spoon, scoop out leeks, place in a sieve, and rinse well. Repeat if necessary with a fresh bowl of water and set aside.Step 2Heat butter in a 4-quart saucepot over medium heat. Add leeks, shallots, garlic, and a large pinch of salt and pepper. Cook, stirring occasionally, until vegetables are transparent, about 8 minutes. Add 2 tablespoons fresh herbs and cook 30 seconds.Step 3Add peas and 3 cups stock and bring to a boil, then reduce to a simmer and cook 10 minutes. Turn off heat and let soup cool slightly, about 8 minutes.Step 4Using a standard or immersion blender, puree the soup. If using a standard blender, puree in small batches to prevent spillage. Add remaining tablespoon of herbs with last batch. Transfer to a clean pot or storage container; soup can be refrigerated for up to 2 days.Step 5To serve, reheat soup. Add milk and stir well. Use additional milk or stock if soup is too thick; simmer 5 minutes. Adjust seasoning to taste and serve immediately.
