1 tablespoon extra virgin olive oil or butter
2 leeks, white and light green parts only, thinly sliced
2 shallots, minced
4 cups chicken or vegetable broth
4 cups shelled fresh English peas
2 tablespoon chopped fresh tarragon leaves, plus extra for garnish
Sea salt or kosher salt, to taste
1/4 cup crème fraîche or plain yogurt
freshly ground black pepper, to taste
extra shelled peas (blanched, if desired), for garnish

In a large pot, heat the oil over medium heat. Add the leeks and cook, stirring occasionally until soft, about 5 minutes. Stir in the shallots and cook, stirring, for 1 minute. Add the broth and bring to boil. Reduce the heat and simmer for 10 minutes. Stir in the peas. Cook until the peas are just tender, about 10 minutes. Remove the pot from heat and allow the soup to cool. Stir in the tarragon. In a blender (or using an immersion blender), purée the soup until smooth. Season with salt and pepper, as required. Serve chilled, garnished with fresh peas, a dollop of crème fraîche or yogurt and some fresh tarragon.