Fresh Pea Soup With Mint And Creme Fraiche

Recipe Ingredients

2 tablespoons	30ml	Sweet butter
1 tablespoon	15ml	Onion - diced (small)
1		Celery stalk - washed, diced
1		Leek, white only - washed, diced
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Curry powder
1		Bay leaf
1/2 teaspoon	2.5ml	Dried thyme
2		Chicken stock
3 lbs	1362g / 48oz	Fresh peas - shelled
1 cup	237ml	Creme fraiche
2 tablespoons	30ml	Chopped fresh mint

Recipe Instructions

In a soup pot melt butter and add onion, celery, leeks, salt, and pepper. Cook vegetables for 5 minutes until translucent. Add curry powder and cook 2 minutes. In cheesecloth, combine bay leaf and thyme and tie to form an herb sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, boil, reduce heat, and simmer for 20 minutes. Add peas and simmer for additional 10 minutes.

Remove sachet of herbs and discard. With immersion blender, puree soup (or puree with care in batches in a conventional standing blender). Return soup and pot to heat, add creme fraiche, being careful not to allow soup to boil, reheat. Add mint and serve.

This recipe yields 6 to 8 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C01 broadcast 03-30-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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