Pea Soup With Mint Cream

• 1/2 cup creme fraiche or sour cream
• 1 tablespoon chopped fresh mint
• 4 cups shelled fresh peas (about four pounds peas in pods)
• 2 cups vegetable stock or water
• Salt and freshly ground black pepper
• 1 cup milk
• 1 cup heavy cream
• Sprigs of mint for garnish

1. Mix creme fraiche or sour cream with chopped mint.
2. Let stand for 30 minutes if serving the soup hot; refrigerate if serving it cold.
3. Combine peas with stock in a medium-sized saucepan.
4. Add salt and pepper to taste.
5. Bring to a boil, reduce heat to medium low, cover and simmer about seven minutes or until the peas are barely tender.
6. Remove two tablespoons of peas with slotted spoons and reserve for garnish.
7. Continue cooking remaining peas about 10 minutes, or until very tender.
8. Transfer peas and cooking liquid to a blender or food processor.
9. Puree until very fine.
10. With the machine running, gradually pour in the milk.
11. Continue to process until very smooth.
12. Return to saucepan and simmer over low heat two minutes, stirring often.
13. Stir in heavy cream.
14. Bring to a boil, stirring, and simmer soup to desired consistency, about five minutes.
15. Taste and adjust seasoning.
16. Chill or plan to reheat before serving.
17. To reheat soup, place in a saucepan over medium-low heat, stirring.
18. Reheat reserved peas for 30 seconds in boiling water.
19. Drain well.
20. To serve, ladle soup into shallow bowls, spoon mint cream in the center of each serving and garnish with reserved peas and sprigs of mint.

creme fraiche, fresh mint, fresh peas, vegetable stock, salt, milk, heavy cream, mint

Taken from cooking.nytimes.com/recipes/6324 (may not work)