Pea Soup
From Barefoot Contessa at Home (Potter; $45) by Ina Garten. You must use flavourful peas. I recommend frozen President’s Choice Small Sweet Peas. I’ve served this hot, at room temperature and cold.
2 tbsp butter
2 cups chopped leek, white and green parts (1 large or 2 small leeks)
1 cup chopped onion
4 cups chicken or vegetable stock, preferably homemade
5 cups frozen small sweet peas
½ to ⅔ cup chopped fresh mint leaves, loosely packed
1 to 2 tsp kosher salt
½ tsp freshly ground black pepper
½ cup crème fraiche or plain yogurt
½ cup chopped fresh chives, optional
Heat butter over medium-low heat in large saucepan. Add leek and onion; cook 7 to 10 minutes or until onion is soft. Add stock. Increase heat to high; bring to a boil. Add peas. Reduce heat to low; simmer 3 to 5 minutes or until tender. (Frozen peas will only take 3 minutes.) Remove from heat; add mint, salt and pepper.
Puree soup in batches in blender or using hand blender. Serve with dollop of crème fraiche; sprinkle with chives, if using. Taste; adjust seasoning.
Makes about 6 servings.
