Total Time
45mins
Prep 20 mins
Cook 25 mins

Adapted from Gourmet Magazine, March 2000.

Ingredients Nutrition

Directions

  1. In a 3 to 4-quart heavy saucepan over medium heat, sauté the onion and ginger in butter and olive oil, stirring occasionally, until the onion is softened.
  2. While stirring the mixture, add the cardamom and cook for 30 seconds - do not overcook.
  3. Add the chicken broth, increase temperature to high, and bring to a boil.
  4. Stir in the frozen peas, decrease temperature to medium, and simmer for about 10 minutes and the peas are very tender.
  5. Pour mixture into a blender or food processor and puree until smooth, in batches if necessary, about 1 minute per batch.
  6. Strain the mixture through a sieve into a bowl, pressing on the solids and skimming the liquid from the bottom of the sieve; discard solids.
  7. Return the puree to the saucepan, season to taste with salt and pepper, and reheat.
  8. Swirl a tablespoon of creme fraiche or heavy cream into each serving, serve, and enjoy!

Reviews

(1)
Most Helpful

I made this for an Easter lunch and my cousin in law (who is a trained chef) absolutely loved it. I made it the day before, as I really think soups, curries and stews are generally better the next day. Thanks! I have been looking for a recipe like this for some time. Simple, elegant and very flavourful. Oh, I used salted butter.

Bouffophile April 11, 2010

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