Fresh Pea + Mint Soup

Fresh pea + mint soup with croutons and creme fraiche

Adapted from Ina Garten’s recipe, I’ve been lucky enough to make this dish with peas + mint from my own garden. I prefer spring onions, but a mix of leek + yellow or white onion can be substituted. Garnish with tender pea shoot tips, if available.

Yield: 3-4 servings

Soup:
1 T. butter
1 ½ c. diced spring onion, light green stalk included
2 ½ c. chicken or vegetable stock, homemade preferred
2 c. freshly shelled peas (7-8 oz.)
1 t. salt + more to taste
⅓ c. roughly chopped mint leaves
1 T. creme fraiche per serving
Freshly ground black pepper
1 t. thinly sliced green onion or chives, per serving

2 quart sauce pan
1 quart sauce pan
Blender with 6-8 c. capacity pitcher

Bring stock to a boil in small pan reduce to low simmer once hot. While stock is heating, melt butter in larger pan over medium-high heat. Saute onion until translucent, about 10 minutes. (Turn down heat if needed to avoid browning). Add stock and bring to boil (return to medium-high heat). Add peas and salt, cook 3-5 minutes until peas are tender and still bright green. Remove from heat and allow to cool slightly. Stir in mint. Pour soup into blender pitcher. Remove plug from lid and cover with a folded towel. Blend on low until well combined. Increase speed until quite smooth. Not a true puree, but not pulpy. Taste for salt, add by ⅛ t. if needed. 

Serve immediately. Place a dollop of creme fraiche in the center of each bowl, allow guests to stir it in themselves. Top with croutons, freshly ground black pepper and green onion, if using.

Cool remainder and store in airtight container. Reheat or enjoy chilled within three days. 

When seasoning, consider the saltiness of your stock (1920 mg. sodium = 1 t. kosher salt). Putting hot liquids in a blender is very dangerous! The soup mixture should be no hotter than 175°. 

Pro Tip: Reserve pea pod shells. Discard any that are thin or yellowed. Bring a pot of water to a rolling boil over medium-high heat. Add pea pods, stir and return to boil. Cook 1 minute, then strain, discarding blanching water. Add to boiling chicken stock, reduce heat to low and cover. Simmer 10 minutes. Then strain stock into sauce pan with onion. Discard pea pods.

Croutons:
2 slices ciabatta or 4 inch baguette, ½ inch cubes
1 T.olive oil + 1 t. grapeseed oil
¼ t. salt
Freshly ground black pepper

Toss bread cubes with oils, salt + pepper. Allow to stand for 20 minutes - 2 hours. (The more oil is absorbed, the more evenly the croutons will cook.)

Preheat oven to 325°. Season bread with salt + pepper, toss until well-coated. Bake until golden brown, 15-20 minutes, stirring a few times. Remove from heat and allow to cool. Croutons will be crispiest when thoroughly cooled.