Spring Pea and Spinach Vichyssoise
Ingredients
- 4 tablespoons unsalted butter
- 3 large leeks, white and light-green parts only, sliced and well washed (6 cups)
- Kosher salt and freshly ground pepper
- 2 Yukon Gold potatoes (about 1 pound total), peeled and cut into 1-inch pieces (2 cups)
- 1 cup homemade or store-bought vegetable broth
- 1 ½ cups shelled fresh or frozen peas
- 2 packed cups baby spinach or stemmed spinach leaves
- Whisked crème fraîche and fresh chervil leaves, for serving (optional)
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