Okay. Stop reading now and go make this soup. Your kingdom will thank you.
"Oobleck Soup," an Ina Garten Recipe from Barefoot Contessa at Home
2 tablespoons unsalted butter
2 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
1/2 cup freshly chopped chives
Garlic croutons, for serving (to make: cube up some bread, sauté in pan with a little olive oil, salt, pepper, and minced garlic until dry and toasted on all sides)
Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
Blend soup with immersion blender or puree the soup in batches. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot or cold with garlic croutons.