Fresh Pea Soup with Aleppo Pepper

2 tablespoons butter

2 leeks, washed and diced

1 onion, diced

2 teaspoons Aleppo Pepper

4 cups stock, vegetable or chicken

5 cups peas, fresh or frozen (if frozen, do not thaw)

2/3 cup fresh mint

1/2 cup crème fraîche

1/4 cup chives, finely chopped

Garlic Croutons Optional: 1 cup stale bread cut into 2 inch pieces, 2 tablespoons butter, 2 tablespoons olive oil, 2 cloves garlic smashed

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1. In a large Dutch oven over medium heat add the butter. Once melted add the leeks and onions. Cook for 6 to 8 minutes, or until soft.

2. Stir in Aleppo Pepper. Cook 2 minutes.

3. Pour in stock. Bring to a boil, then simmer uncovered for 10 minutes.

4. Stir in the peas and cook 3-4 minutes.

5. Remove from heat and add in mint. Using an immersion blender or transfer to a blender and purée.

6. Serve warm with crème fraîche, chives and garlic croutons.

Garlic Croutons: In a large skillet add the butter and olive oil. Once the butter has melted, stir in the garlic and cook until fragrant, about 1 minute. Remove garlic and add in the bread. Cook 2 minutes on each side or until golden brown.

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