Ingredients
3tablespoons extra virgin olive oil3garlic cloves, crushed1medium leek, trimmed, halved and chopped1teaspoon sea or kosher salt, divided¾teaspoon freshly ground black pepper, divided⅓cup white wine3 to 4cups vegetable stock, hot2pounds (about 5 cups) frozen peas, divided⅓cup chopped fresh parsley1cup half-and-half3tablespoons fresh lemon juice
Preparation
Heat olive oil in a large saucepan over low heat. Add the garlic and leek and a pinch each of the salt and pepper; sauté for about 10 minutes, or until vegetables are softened and fragrant. Add the wine and raise the heat to medium. Reduce the wine until it is almost completely evaporated. Add the vegetable stock, half the peas, and the reserved salt and pepper. Bring mixture to a boil. Reduce heat and simmer, covered, until peas are tender, about 5 minutes. Add remaining peas and simmer for an additional 2 to 3 minutes. Stir in parsley, half-and-half and lemon juice.Using the Cuisinart® Cordless Hand Blender, blend, using an up-and-down motion, until ingredients are smooth and completely combined. Be sure to keep the metal blade completely submerged while blending. Taste and adjust seasoning accordingly.
