If this doesn't scream Springtime I don't know what does! I served this wonderful soup at a dinner party last week and just adored the bright sweetness from the English peas I picked up at the farmer's market. I was ecstatic to find freshly shelled peas at the stand, which saved me from a solid thirty minutes of shelling, at least. Not that I mind too much ordinarily, I actually find it somewhat meditative...but for this SIX COURSE dinner party I was more than happy take advantage of the shortcut!
Shelling peas for another dish...
I usually enjoy the process, except for when I have 1,000 other steps to complete!
For a garnish I made a batch of lemon-thyme croutons and added a dollop of crème fraiche mixed with lemon zest just before serving. The tangy crunch of the croutons is a perfect contrast to the soup's velvety smooth texture.
Ingredients
for the veloute:
1/4 cup crème fraiche
zest of 1 lemon
3 tablespoons unsalted butter
1/2 onion, chopped
6 cups chicken or vegetable stock
1 1/2 lbs fresh shelled English peas
1 cup heavy cream
Salt
for the croutons:
3 slices day old baguette, cut into 1 inch cubes
1 tbsp lemon zest
1 tbsp fresh lemon thyme, chopped
3 tbsp olive oil
Salt and freshly ground pepper
Instructions
1. Stir the crème fraiche and the lemon zest together in a small bowl, and set aside to infuse.
2. Heat a large pot over medium-low heat and add the butter. When butter has melted add the onion and cook, stirring occasionally, until onion is translucent, about 10 minutes.
3. Add the stock, season with salt and bring to a boil. Add the peas and cream and return to a boil.
4. When peas are tender remove from heat, puree with an immersion blender and strain soup through a fine mesh strainer, pressing on solids with the back of a wooden spoon. Season to taste with additional salt if necessary.
5. To make croutons, heat oven to 400 degrees. Combine lemon zest, thyme, olive oil, salt and pepper in a bowl. Add bread cubes and toss to combine. Spread on a baking tray and bake for about 15 minutes, turning once, until golden brown.
6. Ladle soup into bowls and finish each with a dollop of lemon crème fraiche and a few croutons.
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