1 Tbs. plus 1 tsp. extra-virgin olive oil
1 cup chopped leek (white and some light-green parts, from 1/2 medium leek)
1-1/4 cups lower-salt chicken broth
2 cups fresh or frozen peas
1/2 cup fresh mint leaves
Kosher salt
Heat 1 Tbs. of the oil in a 4-quart saucepan over medium heat. Add the leek and cook until tender, about 5 minutes. Add the broth and bring to a boil. Stir in the peas, return to a boil, reduce the heat to medium low, and simmer until the peas are just tender, 2 to 3 minutes.
Pour the pea mixture into a blender. Add the mint and 3/4 tsp. salt and purée until smooth.
Drizzle each portion of sauce with some of the remaining olive oil upon serving. The sauce may be made and refrigerated up to 1 day ahead. Recommended for grilled lamb or flaky white fish
nutrition information (per serving):
Calories (kcal): 90; Fat (g): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 0.5; Protein (g): 4; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 11; Polyunsaturated Fat (g): 0; Sodium (mg): 200; Cholesterol (mg): 0; Fiber (g): 3;