FRESH PEA SOUP

FRESH PEA SOUP 1. In a large lidded pot or Dutch oven add ½ stick unsalted butter. Turn heat to medium to melt. Meanwhile cut ½ loaf bread into 1-inch cubes. When butter is melted and foamy, add bread cubes and toast on all sides, 5 minutes. Remove and set aside 2. To the pot add ½ stick unsalted butter. Turn heat to medium to melt, then add 2 chopped leeks (light green and white parts) + 2 chopped zucchini. Saute until soft, 5 minutes 3. Add 1 qt chicken stock and bring to a boil. When boiling, reduce to a simmer. Cover and continue simmering 20 minutes 4. After 20 minutes, add 2 C fresh shelled peas (from about 2 lbs) and simmer 10 more minutes uncovered. Puree using an immersion blender or a Vitamix 5. Serve with plain Greek yogurt, sour cream or creme fraiche. Top with croutons + chopped tarragon + cracked pepper. Serves 6