SWEET PEA SOUP
Serves: 4
■ 4 tbsp (60 mL) crème fraîche
■ 1 tbsp (15 mL) finely chopped fresh mint Fine sea salt
■ Freshly ground white pepper
■ 3 cups (750 mL) shelled green peas, fresh or frozen 2 tbsp (30 mL) unsalted butter
1. In a cup, mix 2 tbsp
(30 mL) of the crème fraîche with the chopped mint. Season with salt and white pepper, cover and refrigerate.
2. In a medium saucepan, bring 2 1/2 cups (625 mL) of water to a boil and add 1 tsp (5 mL) of salt. Add the peas and cook for 3-4 minutes if fresh or 2-3 minutes if frozen.
3. Pour the water and peas into a blender and purée on high speed until smooth.
4. Once the mixture is smooth, add butter and blend it in. Season with salt and white pepper as needed.
5. If serving the soup hot, divide it among four bowls and trim each serving with 1/2 tbsp (7.5 mL) of crème fraîche. Serve immediately.
6. If serving the soup cold, chill and store it covered in the fridge for up to two days, then serve in four chilled bowls with crème fraîche.