2 leeks, white and green part only, roughly sliced
2 celery stalks, sliced
1 shallot, diced
3 cups green peas, thawed
2 cups vegetable broth
2 tsp fresh tarragon
2 tsp fresh thyme
1 tsp fresh parsley
Salt and pepper to taste
1 radish, thinly sliced
8 mint leaves
Instructions
In a saucepan, heat oil over high heat. Sautee the garlic, leeks, celery, and shallots, until tender, about 5 minutes. Add the broth, and bring to a boil. When boiling, turn down to a simmer, and simmer for about 10-15 minutes. Add the peas, and leave on the heat for another 3-5 minutes. Transfer the mixture to a blender, doing it in batches if necessary. Add tarragon, thyme and parsley. Puree until smooth. Season to taste. Add more stock, or even a touch of cream if you think that the soup is too thick, to thin in out. Chill for at least an hour, and garnish with sliced radishes and mint just before serving.
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