Spring peas make a delightful appearance in this heavenly pea soup recipe with mint and toasted pistachios.
Ingredients
- ¼ cup raw shelled pistachios
- 2 tablespoons unsalted butter
- 2 medium leeks, white parts only, coarsely chopped and rinsed well
- 3 cups homemade chicken stock or low-sodium purchased broth
- 1½ cups shelled fresh or thawed frozen green peas
- ¼ cup firmly packed fresh mint leaves, coarsely chopped
- Salt and freshly ground black pepper
- 2 tablespoons crème fraîche
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