Primary Ingredients
2 cups of leeks (3/4” dice half moons)
2 cup medium diced fennel
4 oz butter
1/2 cup white wine
3 cups qt chicken stock
4 cups peas (blanched and shocked)
3/4 cup crème fraiche
Salt to taste
Primary Technique
- Sweat leeks and fennel in butter until soft (no color)
- Add wine and reduce by half
- Add stock and bring to simmer and simmer for 5 minutes
- Whisk in crème fraiche
- Allow it to cool to room temp
- Blend on high setting with peas
- Pass through soup-strainer and season to taste with salt.
