MINT PEA SOUP
Serves: 4
Crème fraîche:
1 cup (250 mL) whipping cream 2 tbsp (30 mL) buttermilk
Soup:
1 tbsp (15 mL) butter
1 tbsp (15 mL) extra-virgin olive oil
1 small leek, sliced
1 dry shallot, finely chopped
1 large Yukon Gold potato, in chunks
4 cups (1 L) vegetable stock
1½ cups (375 mL) frozen green peas
1 cup (250 mL) fresh spinach
1/4 cup (60 mL) finely chopped fresh mint
Juice of 1/2 lemon
Salt and freshly ground pepper
Crème fraîche:
1. Combine the cream and buttermilk in a Mason jar and let stand at room temperature for eight to 24 hours or until it thickens.
Soup:
1. Heat butter and oil in a large saucepan over medium-high heat and sauté the leek and shallot for three to four minutes or until tender. Add potato and cook for two to three minutes.
2. Add stock, bring to a boil, lower heat to medium-low, and simmer for 20 to 25 minutes or until potatoes are tender.
3. Stir in peas, spinach and mint and cook for 15 minutes.
4. Using a food processor or blender, purée the soup in batches until smooth. Heat, season to taste with salt and pepper, and serve in heated bowls, each serving topped with crème fraîche and bacon.