Pea Cream Soup with Mint

Finely chop the leek and onion. In a pot, melt 70 g butter over medium heat, add the leek and onion, stir, cover with a lid, and let simmer 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 come to a boil, and remove the pot from the heat.

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