Fresh Pea Soup

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.

• Ready In: 15 mins
• 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

1. 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.