Spring Pea Soup with Lemon Crème Fraiche
English Peas are found in the springtime at your local farmer’s market. When purchasing, you will want to buy a large quantity if making this soup. It will take some time to peel the pod and remove the peas, but completely worth it. Eat a couple along the way - they are so sweet! The bright, fresh green color and sweetness make this soup appetizing both visually and flavor wise.
4 C. English Peas (substitution - frozen petite peas if you can’t find English Peas)
2 Shallots, peeled and finely minced
4 T. Butter
8 C. Chicken Stock
1 C. Russet potato, peeled, small dice
Salt and pepper
4 T. Crème Fraiche
2 t. Lemon zest (use a microplane)
In a large stock pot, melt the butter. Add the minced shallots. Let the shallots cook for about 5 minutes over medium heat until soft. In a large microwave safe bowl, add the peas and about ¼ cup water. Steam for about 3 to 4 minutes until the peas are soft. In a food processor, add the peas with the water and puree until smooth. This step will help with keeping the soup that vivid green color.
To the shallots, add the chicken stock and potatoes. Bring to a boil. Reduce heat and let the potatoes begin to fall apart. Add salt and pepper to taste. Last step, add the pea puree and cook for about five minutes over medium heat. Be careful not to overcook or you will not retain the bright green color. Use a hand blender and mix the ingredients together until smooth.
To make the lemon crème fraiche, add the 4 tablespoons to a small bowl. Add the lemon zest and stir.
Use large bowls and add the soup to each one. Top with the crème fraiche and let set for one minute. Use a knife to make a decorative design by gently swirling.
Serves about 4
English Peas are found in the springtime at your local farmer’s market. When purchasing, you will want to buy a large quantity if making this soup. It will take some time to peel the pod and remove the peas, but completely worth it. Eat a couple along the way - they are so sweet! The bright, fresh green color and sweetness make this soup appetizing both visually and flavor wise.
4 C. English Peas (substitution - frozen petite peas if you can’t find English Peas)
2 Shallots, peeled and finely minced
4 T. Butter
8 C. Chicken Stock
1 C. Russet potato, peeled, small dice
Salt and pepper
4 T. Crème Fraiche
2 t. Lemon zest (use a microplane)
In a large stock pot, melt the butter. Add the minced shallots. Let the shallots cook for about 5 minutes over medium heat until soft. In a large microwave safe bowl, add the peas and about ¼ cup water. Steam for about 3 to 4 minutes until the peas are soft. In a food processor, add the peas with the water and puree until smooth. This step will help with keeping the soup that vivid green color.
To the shallots, add the chicken stock and potatoes. Bring to a boil. Reduce heat and let the potatoes begin to fall apart. Add salt and pepper to taste. Last step, add the pea puree and cook for about five minutes over medium heat. Be careful not to overcook or you will not retain the bright green color. Use a hand blender and mix the ingredients together until smooth.
To make the lemon crème fraiche, add the 4 tablespoons to a small bowl. Add the lemon zest and stir.
Use large bowls and add the soup to each one. Top with the crème fraiche and let set for one minute. Use a knife to make a decorative design by gently swirling.
Serves about 4
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