From Instyle [1] magazine, April 2004

INGREDIENTS
5 tbsp. unsalted butter
1 1/2 cups thinly sliced leeks, white parts only
5 tbsp. all-purpose flour
6 cups chicken broth
5 cups fresh or frozen peas
3/4 cup heavy cream
salt and pepper to taste
croutons, optional for garnish

DIRECTIONS

1. Heat butter in Dutch oven or large pot over medium high heat.
2. Add leeks; saute until soft, 4-5 minutes.



3. Add flour, stirring until dissolved. Add broth; bring to a boil, whisking constantly.
4. Stir in peas; reduce heat and simmer, 10-15 minutes.



5. Using a handheld blender, puree. Stir in cream; season with salt and pepper. Garnish with croutons, if desired and serve.

Serves 8.