Spring Pea Soup with Mint

From the garden

• 4 cups shelled peas — from about 4 lb of pods, or frozen
• 1 large leek, white and light green parts, halved, rinsed well, and sliced
• ¼ cup fresh mint leaves

From the pantry

• 2 tbsp butter
• 4 cups vegetable stock
• ⅓ cup heavy cream — plus a swirl for each bowl
• 4 slices crusty bread — for serving
• salt — to taste
• black pepper

1. Melt the butter in a soup pot over medium heat and cook the leek with a pinch of salt, stirring, 5–6 minutes until completely soft but not browned — browning would muddy the soup's color.
2. Add the stock and bring to a simmer.
3. Add the peas and simmer just 3–4 minutes, until they're tender but still vividly green. Overcooking is the one way to ruin this soup, so err on the short side.
4. Pull the pot off the heat, add the mint, and blend until completely smooth (in batches in a blender, or with an immersion blender). Strain through a sieve for a silkier texture if you like.
5. Stir in the cream, season with salt and pepper, and reheat gently without boiling. Serve with a swirl of cream, black pepper, and warm crusty bread.