Spring Pea & Mint Soup

Method

1. Melt the butter in a large pot over medium heat. Add the leek and a pinch of salt. Cook, stirring occasionally, until soft and translucent — about 5 minutes. Don't let it brown.
2. Add the garlic and cook for 30 seconds, just until fragrant.
3. Add the peas and stock. Bring to a boil, then reduce to a gentle simmer. Cook for 5 to 7 minutes if using fresh peas, 3 to 4 minutes for frozen. You want them just tender — overcooking dulls the color and sweetness.
4. Remove from heat. Add the mint leaves.
5. Blend until very smooth using an immersion blender or in batches in a standing blender. If using a standing blender, vent the lid slightly and cover with a towel to avoid hot soup eruptions.
6. Return to the pot over low heat. Stir in the cream if using, then the lemon juice. Season with salt and pepper.
7. Serve in warmed bowls with a few torn mint leaves, a drizzle of olive oil, and a crack of black pepper.
8. *Storage:** Refrigerate for up to 3 days. Freezes well for up to 2 months (add cream after thawing and reheating).
9. *Seasonal note:** If you grow your own peas, use the pods too — simmer them in the stock for 20 minutes, then strain before using. It deepens the pea flavor remarkably.