6 hours ago
Tuesday, April 13, 2010
This is a gorgeous soup that tastes like spring!
It's a cinch to make, using frozen peas and ready made chicken stock.
The combination of petit pois (tender baby peas) and fresh mint are perfect together.
The recipe calls for 1/2 cup of creme fraiche added to the pot. Instead, I swirl just a little bit into the individual bowls at the end for a pretty effect and lower fat.
Serve this with a slice of asparagus quiche or a salad and it's the perfect springtime lunch.
Fresh Pea Soup: (adapted from Barefoot Contessa at Home)
2 tablespoons unsalted butter
2 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
1/2 cup freshly chopped chives
Garlic croutons, for serving
Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil.
Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
I used an immersion blender and carefully blended the soup right in the pot.
If you don't have a hand held immersion blender (get one!), then you can use a regular blender to puree the soup. It should be bright green and pretty.
Place a small dollop of creme fraiche in each soup bowl and with a knife, swirl it around to make a pattern, or your initials if you like!