Ingredients:

  • 1 Tbsp (15 g) Unsalted Butter
  • 1 medium (50 g) Shallot, finely diced
  • 1 clove (5 g) Garlic, minced
  • 4 cups (450 g) Frozen English Peas
  • 3 cups (710 ml) Vegetable or Chicken Stock, low sodium
  • 1/2 cup, packed (25 g) Fresh Mint Leaves
  • 1/4 cup (60 ml) Crème Fraîche or Heavy Cream
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • Fine Sea Salt & White Pepper, To taste
  • 2 Tbsp (30 ml) Cold Crème Fraîche (for garnish)
  • 1/2 tsp Lemon Zest (for garnish)
  • Extra Virgin Olive Oil, for finishing
  • Pea Shoots or Mint Sprigs, for presentation

Instructions:

  1. Sauté the Aromatics: Melt the butter in the saucepan over medium-low heat. Add the diced shallot and cook gently for 3-4 minutes until translucent and soft. Add the minced garlic and cook for 1 minute more, ensuring it doesn't brown.
  2. Simmer the Base: Add the 3 cups of stock to the pan. Bring to a gentle simmer.
  3. Blanch the Peas: Add the frozen peas to the simmering stock. Cook for exactly 2 minutes—just enough time to heat them through without dulling their bright green colour. Immediately remove the pan from the heat.
  4. Incorporate the Mint: Transfer the pea and stock mixture carefully into the high-speed blender. Add the packed mint leaves.
  5. Blend Until Smooth: Secure the lid and blend on high speed for 1-2 minutes until the mixture is absolutely silky.
  6. Strain (Optional but Recommended): Pour the hot soup slowly through a fine-mesh sieve set over a large bowl, using a ladle or spatula to push the mixture through. Discard the fibrous residue.
  7. Adjust Consistency and Seasoning: Whisk in the 1/4 cup of crème fraîche and the fresh lemon juice. Season generously with salt and white pepper. Note that soup loses some flavor intensity when chilled, so season slightly higher.
  8. Chill Thoroughly: Transfer the soup to an airtight container and refrigerate for a minimum of 2 hours, or until thoroughly chilled.
  9. Prepare Garnish: Combine the 2 Tbsp of cold crème fraîche with the lemon zest. Stir lightly.
  10. Serve: Pour the chilled soup into bowls. Drizzle the Lemon Crème Fraîche over the top and swirl slightly. Finish with a drizzle of quality olive oil and a few fresh pea shoots or mint leaves.