I was meaning to post this recipe but life got caught in the way. Anyway, whenever spring comes, I love the harvest of fresh English peas. Having said that, I also dislike eating peas in their pea form, which is why I love making sweet pea soup.
- 2 TBS butter
- 1 large onion, diced
- 2 celery stalks, chopped
- 2 lbs fresh English peas, shelled
- 1 medium Yukon Gold potato, chopped
- Salt & pepper
- 2 quarts chicken stock
- 55 g crème fraîche
Melt unsalted butter, then add onion and celery, and sweat until soft. Season with salt and pepper. Add chicken stock and potato, and raise the heat until it reaches a boil.
Cook the mixture until potatoes are done, add in the peas and bring to a boil. Cook until peas are tender, about 2 minutes.
Have a colander ready to strain mixture, making sure to reserve the liquid. Add solids to VitaMix and some liquid to adjust for consistency as its blending. Finish with crème fraîche and adjust seasoning with salt and pepper. Once fully blended and smooth, chill over an ice bath to preserve its green color.