Green pea soup....never even crossed my mind until I had the an incredible green pea soup at Chez Bruce back in June. It was unusual yet tasty and so light. So, I finally decided (after over a month) that it can't be that hard to make a good pea soup...and it was not!
3 cups of green peas (if using frozen, thaw and rinse)
8 chopped spring onions
2 cloves of garlic, diced
3 cups of vegetable stock
White pepper to taste
Salt to taste
Lambs Lettuce or croutons
In a little olive oil, saute the onions and garlic until light brown. Add in the peas and saute for another 2 minutes. Add in the stock, cover the saucepan and simmer for about 10-12 minutes for young or frozen peas and up to 18 minutes for large or older peas, stirring occasionally. When the peas are tender, ladle them into the food processor or blender with a little of the cooking liquid, add salt and white pepper to taste and process until smooth. Strain the soup (if you don't want any bits) into the saucepan, add in a tablespoon of crème fraîche and heat through without boiling. Alternately, you can strain the soup and ladle into bowls for serving and then add a small dollop of crème fraîche to each bowl to give it a nice visual effect. Finish by adding a sprig of lambs lettuce to the bowl or croutons.