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Chilled Minted Pea Soup
with Crème Fraiche and
Chive Blossoms |
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Wine Pairing: Sauvignon
Blanc |
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Serves
6 |
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2
Tablespoons
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Olive oil |
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2 Medium |
Shallots, finely chopped |
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1 |
Leek, white and light
green part only, finely
chopped |
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4 Cups |
Chicken stock |
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1 Pound |
Shelled peas, fresh or
frozen |
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1/4 Cup |
Fresh mint leaves,
chopped, about 4 sprigs |
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3/4 Cup |
Crème Frâiche or sour
cream |
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Kosher salt |
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Chive blossoms (optional) |
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Preparation |
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Heat olive oil in a
heavy saucepan over
medium heat. Add
shallots and leek and
sauté until soft, but
not browned. |
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Add the peas and the
chicken stock. Bring to
a boil, reduce heat and
allow to simmer for 30
minutes. |
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Remove from heat and
stir in the chopped mint
leaves. |
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Using an immersion
blender, or a
traditional blender
working in batches,
purée soup until very
smooth. Pour through a
mesh strainer into
another bowl, pushing
solids through with a
spatula. |
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Repeat the straining
process back into the
saucepan, and again back
into the bowl. |
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Whisk in crème frâiche
and season to taste with
salt. Refrigerate well,
at least six hours or
overnight. |
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Serve cold garnished
with crème frâiche,
chives and chive
blossoms. |
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Recipe
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Chilled Minted Pea Soup with Crème Fraiche
and Chive Blossoms
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