Melt the butter in a large saucepan.

Add the leeks and onion. Cook on medium-low heat for 5 to 10 minutes until the onion is tender.

Add the chicken stock, and turn the heat to high to bring it to a boil.

Add the peas and cook for about 3 minutes, or until the peas are tender.

Turn off the heat, and add the mint, salt, and pepper. Stir to combine.

Next is the fun part- Pureeing the soup until smooth. As Asharae has mentioned in her previous posts, the immersion blender is a great tool for soups like this. If you don’t have an immersion blender, you can use your regular blender or food processor to puree the soup until smooth. Just be careful when transferring the extremely hot liquid.

Whisk in the crème fraiche and chives and add more salt and pepper to your preference.

Serve hot with garlic croutons, a tiny dollop of crème fraiche, a sprinkle of snipped chives, and a drizzle of olive oil.