Peas Soup with Mint and Leeks
  1. Saute the leeks and onions in olive oil and butter until translucent, but not browned.
  2. Add white wine and reduce
  3. Add chicken stock and bring to a simmer
  4. Add peas, mint leaves and cumin. Simmer for 10-15 minutes
  5. Puree the mixture in the blender
  6. Return to saucepan and heat through
  7. Salt and pepper to taste