CREAMY SPRING PEA SOUP SOUPE DE PETITS POIS A LA CREME
Fresh peas are such a privilege. Here in Normandy they are ready to harvest off the vine in early June, and for a week or two, they are magic - sweet, moist, tender and luscious. By the end of June their bloom is gone, they get harder and less sweet, so we enjoy them as much as possible for that one brief period.
4poundspeas in the podshucked (to give about 4 3/4 cups peas), 2kg
3cupsherb broth750ml, see recipe
Sea salt to taste
1small bunch fresh basil – for garnish
Melt the butter in a medium-sized, heavy-bottomed saucepan over medium heat. When the butter is completely melted, add the onion, stir, cover and cook until it is translucent through and tender, about 11 minutes. Check the onion to be sure it isn’t browning or sticking to the pan.
Add the peas and the broth, stir and bring to a boil over medium-high heat. Reduce the heat so the broth is simmering merrily, cover, and cook until the peas are completely tender through, about 10 minutes. Check the peas - the cooking time will vary depending on their size.
Purée the mixture with a wand blender, or transfer it to a food processor to purée, and return it to the saucepan. Whisk in the crême frâiche and cook just until the soup is hot through, but do not bring it to a boil. Season it to taste with salt.
Just before serving, scissor cut the basil (so it is in very fine strips). Divide the soup among the bowls and top each with just a few strips of basil. Serve immediately.