Step 1

In a medium pot, melt the butter over medium-high heat. Add the leek and cook for 1 to 2 minutes.

Step 2

Add the stock, lemon juice, mint leaves, and chives. Bring to a boil.

Step 3

Add the peas, return to a boil, and then simmer for 5 minutes.

Step 4

Turn off the heat and let the soup cool for 5 to 10 minutes.

Step 5

Remove the mint stems with a slotted spoon. Place the soup in a blender or use an immersion blender and puree until smooth.

Step 6

Season with sea salt and pepper. Serve hot or cold. If serving cold, chill in the fridge for 1 hour.

Step 7

To garnish the soup, mix the creme fraiche with the cream, then dollop on top of the soup, swirl it around, and top it with some chopped chives.