Recipe by evelyn/athens
By Amy Albert, from Fine Cooking, issue #44. I was so happy to come across this recipe when I got armloads of fresh peas from the village. This was a most delicious way to use my peas up. This recipe has the added advantage of being super-fast and super-easy.
- 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 See How It's Made
- 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.