Bainbridge Style

I love Sundays.  Its the day my whole family sleeps in, relaxes together and the day I put together our weekly menus.  There are days, like today, when I stare at the empty paper and nothing happens.  I try in vain to summon creative meals beyond tacos and happy bowls and eventually resort to the cookbook shelf.  The cheerful faces of Ina Garten, Kathy Casey and others never fails to inspire me and the thought of all the seasonal goodies in my garden right now brought me to this fresh and light Sunday dinner.

Fresh Pea Soup

From:  Barefoot Contessa at Home

• 2 tablespoons unsalted butter
• 2 cups chopped leeks, white and light green parts (2 leeks)
• 1 cup chopped yellow onion
• 4 cups chicken stock, preferably homemade
• 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
• 2/3 cup chopped fresh mint leaves, loosely packed
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup creme fraiche
• 1/2 cup freshly chopped chives
• Garlic croutons, for serving

Directions

Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.

*Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

Note: Cross posted from Bainbridge Style.

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