Fresh Spring Peas are in season and make the most wonderful soups. Peas are full of fiber and a great way to reduce cholesterol. Saute washed and chopped leeks in butter, add 2 cups of fresh shelled peas and vegetable stock to your preferred consistency. I use a 1/2 a cup at a time. Add chopped mint, puree with a hand held blender or standing blender and add 1 cup of creme fraiche or sour cream. Add freshly squeezed lemon juice and serve chilled. Garnish with freshly chopped chives. Salt and pepper to your liking.
A fresh taste of Spring Peas is heavenly.
