Makes 12 shooter servings or 6 servings of chilled soup
2 tablespoons unsalted butter
1 medium onion, chopped
1 small leek, white and light green parts only, thinly sliced
1 stalk celery, chopped
4 cups chicken or vegetable stock
4 cups fresh peas*
Salt and freshly ground white pepper to taste
Crème fraîche, to accompany
Fresh mint, finely chopped
Melt the butter in a large pan over medium heat. Add the onion,
leek, and celery. Cook, stirring, until soft and fragrant, about 8 to 10
minutes (avoid browning the vegetables).
Add the stock and raise the heat to high. When it reaches a boil,
reduce the heat to low and simmer 5 minutes. Add the peas and cook 5 minutes.
Transfer the mixture to a blender and working in small batches,
puree the soup.
Transfer the puree to a tall pitcher or medium bowl.
Partially fill a large bowl with ice and water. Place the pitcher
in the ice water to cool the puree to room temperature, stirring occasionally.
This will help the puree maintain its vibrant color. Taste and season with salt
and pepper.
Cover the pitcher and refrigerate the soup until chilled.
To serve, pour the soup from the pitcher into shooter glasses or
divide between chilled soup bowls. Add a tiny dollop of crème fraîche. Garnish
with a little finely chopped mint and serve.
*Frozen
peas may be substituted for fresh. Adjust the cooking time to 2 minutes.
“When
spring yields sweet peas and fresh mint, they make for good companions in this simple
soup that should be enjoyed chilled on a hot day. Serve these as an appetizer
in tall “shooter” glasses or in small chilled bowls as a little something
before supper”
