4Leekscleaned and sliced (white and light green parts only)
5Garlic cloves
5cupsChicken broth
¼tspDried thyme
2Bay leaves
4cupsFrozen peas
3cupsMilk
¼tsp Salt
¼tspFreshly ground black pepper
¼tsp Ground nutmeg
1½cups Diced cooked ham
Croutons
Instructions
Melt the butter in a stockpot over medium heat. Add the onion, celery, carrots, leeks and garlic. Cook until softened, 10 to 14 minutes, stirring occasionally. Add the chicken broth, thyme and bay leaves. Bring to a boil. Turn the heat to low and cover. Simmer for 20 to 25 minutes, or until the carrots are tender.
Remove the bay leaves and add the peas. Bring to a boil. Turn the heat to low and simmer, uncovered, until the peas are cooked, 2 to 3 minutes. Pour in the milk. Season with salt, pepper and nutmeg. Let the soup cool slightly.
Transfer the soup to a blender in batches. (Do not fill the blender more than halfway.) Puree until smooth and creamy. Return the pureed soup to the stockpot. Add the ham and heat the soup over medium-low heat until heated through. Ladle soup into bowls and top with croutons.