Minted Pea Soup with Smoked Salmon

• 3 tablespoons unsalted butter
• 1 onion, coarsely chopped
• 1 pound frozen peas, thawed
• 2 tablespoons coarsely chopped mint
• 3 cups chicken stock or low-sodium broth
• Kosher salt
• 1/2 pound Scottish smoked salmon in one piece, skinned and cut into 1/2-inch dice
• 2 tablespoons creme fraiche

1. In a large saucepan, melt the butter.
2. Add the onion and cook over moderate heat until softened, about 8 minutes.
3. Add all but 2 tablespoons of the peas and the mint and cook for 1 minute.
4. Add the stock and simmer for 5 minutes.
5. Working in batches, puree the soup in a blender until silky smooth.
6. Return the soup to the saucepan and season with salt.
7. Gently rewarm the soup and ladle it into 4 shallow bowls.
8. Garnish with the reserved peas, the smoked salmon and a dollop of creme fraiche and serve.

unsalted butter, onion, frozen peas, mint, chicken stock, kosher salt, scottish smoked salmon, creme fraiche

Taken from www.foodandwine.com/recipes/minted-pea-soup-with-smoked-salmon (may not work)