(4 to 6 servings)
2 tbsp extra-virgin olive oil
1 cup sliced leeks (white and pale green parts only)
1 small sprig fresh marjoram
1 small sprig fresh thyme
4 cups chicken stock or low-sodium chicken broth
4 cups shelled English peas (from about 4 lbs peas in the pod)
¼ cup heavy (whipping) cream
½ tps. salt, or to taste
Freshly ground black pepper to taste
Crème fraiche (optional)
Heat oil in a large pot over medium heat. Add leeks and cook, stirring frequently, just until softened and translucent, about 3 minutes.
Add majoram and thyme sprigs and cook, stirring frequently, for 1 minute.
Add stock or broth and increase heat to medium-high and bring to a simmer. Add peas and cook just until peas are tender, 6 to 8 minutes. Remove from the heat; remove and discard marjoram and thyme sprigs. Set aside to cool for at least 10 minutes.
Transfer the soup to a food processor or blender and puree until smooth. (may need to process in batches.) If a smoother soup is desired, strain the soup, discarding the solids.
Return soup to pot, return to medium heat, add cream and salt and pepper to taste. Heat just until warmed through.
To serve, ladle the soup into individual bowls and, if desired, garnish with a dollop of crème fraiche.
– from The Washington Post