Prep 20 mins
Cook 25 mins
Adapted from Gourmet Magazine, March 2000.
- 1 large onion, chopped
- 1 teaspoon minced peeled fresh ginger
- 2 tablespoons unsalted butter
- 1 teaspoon olive oil
- 1 1⁄2 teaspoons ground cardamom
- 28 ounces chicken broth or 28 ounces vegetable broth
- 2 (10 ounce) packages frozen peas
- salt and pepper, to taste
- 4 -6 tablespoons creme fraiche or 4 -6 tablespoons heavy cream, for garnish
- 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.
- While stirring the mixture, add the cardamom and cook for 30 seconds - do not overcook.
- Add the chicken broth, increase temperature to high, and bring to a boil.
- Stir in the frozen peas, decrease temperature to medium, and simmer for about 10 minutes and the peas are very tender.
- Pour mixture into a blender or food processor and puree until smooth, in batches if necessary, about 1 minute per batch.
- 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.
- Return the puree to the saucepan, season to taste with salt and pepper, and reheat.
- Swirl a tablespoon of creme fraiche or heavy cream into each serving, serve, and enjoy!
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.