Instructions

1. 1

   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.

2. 2

   Add the chicken stock, increase the heat to high, and bring to a boil.

3. 3

   Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.)

4. 4

   Off the heat, add the salt and pepper.

5. 5

   Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed.

6. 6

   With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full.

7. 7

   Pour the soup into a large bowl and repeat until all the soup is pureed.

8. 8

   Whisk in the creme fraiche and chives and taste for seasoning.

9. 9

   Serve hot with garlic croutons.