Creamy Pea Soup with Mint

Finely dice the leek and onion. In a pot, melt 70 g of butter over medium heat, add the leek and onions, stir, and let them steam, covered, for about 3 minutes. Stir again.

Add the frozen peas, increase the heat, and sauté for 2 minutes, stirring constantly. Pour in the hot broth, add salt, pepper, and sugar, and bring to a boil. Stir in the whipping cream and sour cream, let it briefly come to a boil, then remove the pot from the heat.

Add the mint leaves and the remaining butter. Puree the soup very finely in a blender or with an immersion blender. Then pass it through a fine sieve into a clean pot. Briefly warm before serving and season with salt if needed.