Green Pea Soup

1 tablespoon unsalted butter

1 medium leek, root trimmed, halved lengthwise, and thinly sliced (white and green parts only)

subheading: 1 teaspoons kosher salt, plus more as needed:

2 ½ cups homemade vegetable broth (see recipe intro) or 1 cup low-sodium store-bought vegetable broth mixed with 1 ½ cups water ===> 1 cup oatly and 1.5 cup chicken stocks plus ½ cup water to clean blender later if needed.

⅛ teaspoon freshly ground black pepper, plus more as needed

3 cups shelled fresh peas (from about 2 ½ pounds of peas in their pods) or 1 (16-ounce) package frozen peas, thawed

¼ cup loosely packed fresh mint leaves

1 teaspoon freshly squeezed lemon juice, plus more as needed

Crème fraîche, for serving (optional)

Note: Ingredients may have been altered from the original.

Directions at chowhound.com

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