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SOUP
- 3 Tbsp.
salted butter
- 3
large leeks, white and green parts only, thinly sliced and rinsed
- 2
stalked celery, chopped
- 2 tsp.
kosher salt
- 1/2 tsp.
black pepper, plus more to taste
- 3
garlic cloves, chopped
- 6 cups
vegetable broth
- 6
sprigs fresh thyme, plus leaves for topping
- 4
medium russet potatoes (about 2 1/2 pounds), peeled and quartered
- 1
bay leaf
- 1 cup
heavy cream, plus more for topping
CROSTINI
- 1 cup
frozen peas, thawed
- 4 oz.
goat cheese, at room temperature
- 1 tsp.
grated lemon zest, plus 1 tablespoon lemon juice
- 1 Tbsp.
chopped fresh chives
- 1/4 tsp.
kosher salt
- 1/4 tsp.
black pepper
- 12
baguette slices, toasted
-
- Step 1For the soup: Set a 6- to 8-quart Instant Pot to sauté on high. Add the butter and let melt. Add the leeks, celery, salt and pepper and cook, stirring, until tender, 4 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Step 2Add the broth, thyme, potatoes and bay leaf to the Instant Pot.
- Step 3Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 10 minutes. When the time is up, use a kitchen towel to carefully turn the valve to the venting position and let the steam release. Remove the lid, being careful of any remaining steam.
- Step 4Let the soup cool slightly. Remove the thyme sprigs and bay leaf, then puree with an immersion blender until smooth. (Alternatively, carefully puree in batches in a regular blender.) Stir in the heavy cream.
- Step 5For the crostini: Mash the peas with a fork in a medium bowl. Mash in the goat cheese, lemon zest, lemon juice, chives, salt and pepper. Spread on the baguette slices. Ladle the soup into bowls and drizzle with heavy cream. Sprinkle with thyme and pepper. Serve with the goat cheese crostini.
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