Spring Pea Soup with Leeks and Herbs
Ingredients
- 2 large leeks (1 lbs. 14 oz.), split in half lengthwise and washed
- 2 Tbsp. Italian parsley leaves (sprigs and stems reserved)
- 2 Tbsp. fresh mint leaves (sprigs and stems reserved)
- 2 Tbsp. fresh basil leaves (sprigs and stems reserved)
- 3 Tbsp. unsalted butter
- 1½ cups (7½ oz.) frozen peas
- 1½ tsp. Kosher salt, plus more as needed
- ⅓ cup crème fraiche, for drizzling
- Finely chopped fresh chives, for topping
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