Spring Pea Soup

This Spring Pea Soup is bound to become a new favorite. Use fresh peas for this soup, as they have enough body to yield a cremier texture. Better yet are petits pois - spring peas harvested very young and tender. Serve this hot or chilled to suit the weather outside.


Ingredients
1 1/2
pounds
fresh peas, shucked
1
medium onion, diced
3
cloves garlic, chopped
1
medium potato, peeled and diced
1
quart vegetable stock
8
ice cubes
1/4
cup
crème fraîche
*
sea salt
*
lemon juice, to taste
1/3
cup
mint leaves, julienned
12
pea flowers
6
pea shoots
1
tablespoon
lemon zest, finely julienned
Directions
In a medium saucepan over high heat, blanch the shucked peas in boiling salted water until their color brightens, or 20-30 seconds. Drain the peas and immediately plunge them into a bowl of iced water. After the peas have chilled, drain and set aside.
In a medium saucepan over medium-high heat, combine the reserved pea pods, onion, garlic, potato and stock. Boil until the stock is reduced to three-quarters of its original volume and the potato is very tender or about 40 minutes.
Transfer to a blender or food processor. Add half of the reserved peas. Blend until velvety smooth, adding water if the soup is too thick to easily purée. Pass through a fine strainer. Add the ice cubes and creme fraiche and stir until the ice cubes have melted. Season with salt and lemon juice and place in the fridge to fully chill, about 1 hour. To serve the soup warm, return it to the saucepan and warm fully over low heat, for about 10-15 minutes.
Divide the soup into four soup bowls. Top each with the mint leaves, pea flowers and shoots and lemon zest. Serve immediately.
Reprinted With Permission From The Goodness of Greens: 40 Incredible Nutrient-packed Recipes

The base number of servings for this recipe is 4
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