Creamy Pea Soup with Mint

Finely chop the leek and onion. In a pot, melt 70 g of butter over medium heat, add the leek and onion, stir, cover, and let it steam for 3 minutes. Stir again.

Add the frozen peas, increase the heat, and stir thoroughly for 2 minutes. Pour in hot chicken broth, season with salt and pepper, add sugar, and bring to a boil. Stir in whipping cream and sour cream, let it briefly boil, then remove the pot from the heat.

Add the mint leaves and the remaining butter, then finely purée the soup in a blender or with an immersion blender. For an extra smooth result, pass the soup through a sieve into a clean pot. Briefly warm before serving and season with salt to taste if needed.