2 tablespoons of extra virgin olive oil
2 cups of chopped leeks (approx. 2 leeks, only the white and light green parts are used)
1 cup of a chopped yellow onion
4 cups of water
5 cups of freshly shelled peas or 20-ounce package of frozen peas
2 large leaves of chopped fresh basil
2 teaspoons of sea salt
1/2 a teaspoon of freshly ground black pepper
Heat the olive oil 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 water, increase the heat to high, and bring to a boil. Add the peas and cook for 5 to 10 minutes, until the peas are tender. Take off the heat and add the basil, salt, and pepper.
Puree the soup in batches: place 1 cup of soup in blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. If you have an immersion blender use it and just blend the mixture in the sauce pan with the heat off.
Serve soup hot and enjoy it!