Preparation

• 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.)