1. Melt 2 tbsp butter in a saucepan over medium heat. Add the onion, leek and potato and saute 3 minutes; do not let the vegetables brown. Add the thyme and 3 cups of the broth, bring to a boil, and simmer 10 minutes. Add the peas and cook 7 minutes longer. Remove the pan from heat and remove the thyme stems. 2. Transfer soup to a blender. Be careful not to overfill the blender. Do this step in batches if necessary. Pulse the blender to achieve a puree. With machine running continuously, add in the remaining 1 cup of broth. 3. Return soup to a clean saucepan over medium heat. Add the cream, lemon juice, salt and pepper. Stir well and warm through. Ladle into serving bowls. 4. Soup may be strained through a chinois for a more silky and refined texture. ---------------------------------------------------------------------------
Nutrition
Ingredients
