Diablo Pea Soup
  1. In a large saucepan, heat to medium and add olive oil + leeks + onion + jalapeno to cook for 10 minutes.
  2. Add chicken stock and increase heat to boil, then add the peas + bullion + black pepper and cook for 5 minutes.
  3. Puree the soup with an immersion blender or in a blender in batches.
  4. To serve, ladle soup in a bowl and top with crema and chicharrones.