Petit Poivre Classic Vichyssoise. Green Pea Vichyssoise

Green Pea Vichyssoise.

I just got a bag full of organic English peas. I’m going to make a Petit Green Pea Vichyssoise using an Anthony Bourdain’s Les Halles Vichyssoise recipe.
Ingredients needed;
4 tablespoons unsalted butter
4 leeks, white part only, cleaned and thinly sliced
2 cups of petit English peas
2 medium potatoes, cut into small cubes
2 cups chicken stock
2 cups heavy cream
4 fresh chives, finely chopped
1 pinch nutmeg
salt and fresh pepper to taste.
Yogurt crème finish.
In a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and peas, sweat for 5 minutes.
Add potatoes and cook for a minute or two, stirring a few times.
Stir in the chicken broth and bring to a boil.
Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the peas, leeks and potatoes are very soft. Allow to cool for a few minutes.
Slowly, and in wee batches, puree the soup at a high speed in the blender. Be careful its hot and make sure the lid is on tight
Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.
Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool.
Check seasoning, sprinkle with chives and serve in chilled bowls.
This soup get better over time. Keep tightly covered with plastic. or a glass jar.