The recipe is based off the Chilled Pea Soup from the menu at Blue Box Cafe (aka Breakfast at Tiffany's) in New York City.
Melt the butter in a large saucepan or small stockpot over medium heat.
Add the chopped leeks, cook for about 7 minutes until tender, stirring occasionally.
Carefully add the vegetable broth.
Increase heat to high and bring the soup to a boil.
Add the frozen peas then let the soup stay over high heat for 3-4 minutes, until the peas are tender.
Remove the soup from the heat and add the mint and yogurt.
Working in batches, puree the soup in a blender until the mix is smooth.
Chill the soup in a large bowl or stockpot for a minimum of 2 hours.
Just before serving, swirl a drizzle of the creme fraiche over the soup and garnish with tarragon leaves and the smoked salt chickpeas.
**Creme fraiche can be exchanged for plain yogurt or Mexican crema