4 cups fresh peas, shelled (or frozen green peas)
4 tablespoon olive oil, divided
2 leeks, white and light green parts, halved and thinly sliced
2 cloves garlic, minced
3 tablespoons fresh tarragon leaves, chopped
1 teaspoon fresh thyme leaves
1/3 cup dry white wine
5 cups chicken stock
Salt and pepper
Preheat the oven to 400°F. If using fresh peas, add to a pot of salted boiling water and cook for about 3 to 5 minutes until tender, and then drain.
Toss peas with 2 tablespoons olive oil, season with salt and pepper, and spread in a single layer over a large baking sheet. Roast for about 15 minutes, until lightly browned.
Heat the remaining 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Once hot, add the leeks and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic, tarragon, and thyme; season with salt and pepper; and cook 2 minutes more. Pour in the wine and cook until it's almost completely reduced.
Stir in the stock and bring to a boil. Lower the heat to a simmer, stir in the peas, and cook for about 2 minutes.
Use a blender or food processor to purée the soup. Season to taste with additional salt and pepper, if necessary.