Fresh Pea Soup
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 lbs sweet peas (to yield about 4 cups shucked)
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 3 cups chicken stock
- 1 1⁄4 teaspoons coarse salt (to taste)
- fresh ground white pepper
- 4 teaspoons creme fraiche
- 2 teaspoons chopped of fresh mint
directions
- Shuck the peas. In a large saucepan over medium heat, melt the butter. Add the onion and sauté until soft, 5 to 6 minute Try not to let it brown. Add the stock and salt, raise the heat, and bring the pot to a boil. Add the peas, cover, and return the pot to a boil. Lower the heat and simmer the peas until just cooked through, 2 to 5 minute depending on size. Transfer the peas and some of the liquid to a blender and purée until smooth. Add the remaining liquid and blend again. Pass through a coarse strainer or food mill. Serve warm, topping each bowl with 1 teaspoons of the crème fraîche and 1/2 teaspoons of the chopped mint.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.