Chilled sugar snap pea soup

Halve two leeks lengthwise, slice and wash thoroughly.

Sweat the leeks in olive oil with a big pinch of salt over medium 5 to 6 minutes until starting to soften.

Add chicken stock, raise to high and bring to a boil; season with a little black pepper and cayenne.

Pull the strings off one pound of sugar snap peas.

Add the peas and a couple of mint leaves to the boiling stock on highest heat; cook until just tender-crisp, about 5 to 6 minutes, checking one with tongs from 4 or 5 minutes.

Turn off the heat, lift the peas out with a strainer, keeping the liquid. Blend the peas with half the liquid under a towel, pulsing slowly, then add the rest and blend very smooth on high.

Push through a strainer with a spatula. Cool to room temperature, cover and refrigerate a few hours until ice cold.

Season when cold with a decent amount of salt and perhaps more cayenne.

Ladle into bowls, pipe a swirl of creme fraiche or sour cream from a squeeze bottle, drag a bamboo skewer through it, and finish with fresh mint.