Green Pea Soup

Ingredients:

1/2 tablespoon unsalted butter or olive oil;

1 medium leek, root trimmed, halved lengthwise, and thinly sliced;

2 teaspoons kosher salt, plus more as needed;

2 1/2 cups homemade vegetable broth or 1 cup low-sodium store-bought vegetable broth mixed with 1 1/2 cups water;

1/8 teaspoon freshly ground black pepper, plus more as needed;

3 cups shelled fresh peas (from about 2 1/2 pounds of peas in their pods) or 16 ounces frozen peas, thawed;

1/4 cup loosely packed fresh mint leaves;

1 teaspoon freshly squeezed lemon juice, plus more as needed;

crème fraîche, optional .

Preparation:

Heat olive oil or butter in heavy bottomed sauce pan. Saute leek in oil with pinch of salt. Add broth and bring to boil. Add green peas, remaining salt, and black pepper. Return to boil, reduce heat, and simmer for 5 minutes. Remove from heat, stir in mint (or parsley), and allow flavors to meld for 10 minutes or so. Transfer soup to a blender and puree in batches until smooth. Add lemon juice to tasted. Serve hot or cold with a dollop of crème fraîche or a sprinkle of finely chopped mint or parsley.