Vibrant green in color and tasting of fresh peas, this soup is like a whiff of spring. The quick, easy chive oil adds a fresh herbal note.
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6 slices of bacon, cut into 1/2-inch pieces (optional)
2 tablespoons unsalted butter
4 medium leeks, white parts only, coarsely chopped
5 cups chicken stock or canned low-sodium broth
Two 10-ounce packages frozen baby peas (4 cups)
1 small Idaho potato, peeled and coarsely grated
Salt and freshly ground white pepper
1/4 cup chopped fresh chives
1/3 cup canola oil
How to Make It
Cook the bacon in a small skillet over moderate heat, stirring, until browned and crisp, about 6 minutes. Drain and set aside.
Melt the butter in a large saucepan. Add the leeks and cook over low heat, stirring occasionally, until barely softened, about 5 minutes. Add the chicken stock, peas and potato and bring to a boil over high heat. Cover partially and cook until the vegetables are tender but still bright, about 10 minutes.
In a blender, puree the soup in batches until very smooth. Season with salt and pepper. Return to the pan; keep warm over low heat.
Rinse the blender. Add the chives and canola oil and puree until smooth, about 4 minutes; scrape down the sides as necessary. Transfer the chive oil to a small bowl and season with salt.
Ladle the soup into shallow soup plates, drizzle with the chive oil and sprinkle with the bacon.
The soup and chive oil can be refrigerated and separately for up to 2 days. Reheat the soup gently before serving.
A Gewürztraminer: Turley's Martinelli Dry Select; Zind Humbrecht from Alsace.
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