Chilled Sweet Pea Soup With Mint And Cream

• 2 tablespoons butter
• 3 medium leeks (white and light green parts only), rinsed, drained, and chopped
• 1 (32-oz.) container reduced-sodium chicken broth
• 1 (16-oz.) package frozen sweet peas
• 1/4 cup chopped fresh mint leaves
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup sour cream
• 2 tablespoons fresh lemon juice
• Garnish: sliced chives

1. Melt butter in a large saucepan over medium-low heat. Add leeks, and cook, stirring occasionally, 6 to 8 minutes or until tender. Stir in chicken broth, and increase heat to high. Bring to a boil. Add peas, and cook, stirring occasionally, 3 minutes or until peas are tender. Remove from heat, and stir in mint, salt, and pepper.
2. Process pea mixture, in batches, in a blender or food processor until smooth. Transfer mixture to a bowl, and whisk in 1/2 cup sour cream. Season with salt and pepper, and pour into 2-oz. glasses. Chill 30 minutes to 1 hour. Whisk together lemon juice and remaining sour cream, and dollop on each serving.

butter, leeks, chicken broth, frozen sweet peas, mint leaves, kosher salt, freshly ground black pepper, sour cream, lemon juice, chives

Taken from www.myrecipes.com/recipe/chilled-sweet-pea-soup-mint-cream (may not work)