Spring Pea Soup with Mint
- Yield 4 servings
This soup is smooth and sweet and derives a maximum of flavor from a minimal number of ingredients.
- -- Kosher salt to taste
- 2 2/3 cups green peas (3 pounds shelled peas)
- 1 tablespoon unsalted butter
- 1 -- onion, thinly sliced
- 1 -- garlic clove, smashed
- -- Pepper to taste
- 1 cup Chicken Stock
- 1 cup water or vegetable stock
- 2 tablespoons Creme Fraiche
- 1 to 2 tablespoon milk
- -- Lemon juice to taste
- 1 tablespoon Creme Fraiche for garnish
- 1/2 teaspoon finely sliced mint for garnish
- Bring a large saucepan of salted water to a boil over high heat. Reduce the heat to a simmer and add the peas. Simmer for 10 to 12 minutes or until the peas are tender; drain. Immediately plunge the peas into a bowl of ice water to stop the cooking process. Remove the peas with a strainer, discarding any ice or water.
- Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic and season with salt and pepper. Reduce the heat to medium and cook, covered, for 5 minutes or until the onion is softened with some color, stirring occasionally. Stir in the Stock and water and bring to a simmer. Reduce the heat slightly and simmer for 5 minutes longer. Puree the peas and hot stock mixture in a blender until smooth.
- Rinse out the saucepan and strain the soup through a chinois into the saucepan. Thin the soup with 2 tablespoons Creme Fraiche and the desired amount of milk.
- Just before serving, bring the soup to a simmer over low heat and season with salt, pepper and lemon juice. Pour 1 tablespoon Creme Fraiche into a small saute pan and heat over low heat just until warm. Season with salt and pepper.
- Divide the soup equally among four heated soup bowls. Drizzle each serving with some of the warm Creme Fraiche and sprinkle with the mint. Serve immediately.
Recipe reprinted with permission from Chef Michael Saxer’s Cooking with a Private Chef, New Orleans to Newport(New Orleans, Louisiana, 2008).