Recipe for chilled fresh pea soup with homemade creme fraiche

July 31, 2012

1 minute to read

Serves 4

1cup heavy cream1½teaspoons whole buttermilk1quart clear chicken stock2shallots, sliced2cups shelled fresh peas2tablespoons lemon juiceSalt and pepper, to taste

1. A day in advance: In a medium saucepan over low heat, combine the cream and buttermilk. Heat until just tepid. Remove from heat and let stand at room temperature, loosely covered, for 6 hours. Cover and chill until cold.

2. In an electric mixer, beat the cream until thick; refrigerate.

3. In a large saucepan bring the stock to a boil. Add shallots and simmer for 5 minutes or until shallots soften; set aside to cool.

4. In another saucepan fitted with a steamer insert and several inches of boiling water, steam the peas in a covered pan for 3 minutes or until just cooked and bright green. Drain and rinse with cold water. Set aside ½ cup peas for garnish.

5. When the stock is cool, puree half the liquid, half the shallots, ¾ cup of the peas, and 1 tablespoon lemon juice. Blend until smooth. Transfer to a large bowl. Repeat with the remaining stock, shallots, ¾ cup peas, and 1 tablespoon lemon juice. Transfer to the bowl. Add salt and pepper.

6. Chill the soup before serving. Serve garnished with the creme fraiche and peas. Adapted from Just Right Farm