banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Creamy Minted Pea Soup with Crème Fraîche

    Share

    Serves 8

    Advertisement

    Our lovely pea soup is delicious on a hot summer evening. And, should the nighttime temperature take a sudden dive, this soup can also be served warm.

    3 tsp (15 ml) unsalted butter
    2 large shallots, peeled and diced
    1 garlic clove, crushed
    4 cups (1 L) reduced-salt chicken stock
    6 cups (1.5 L) frozen peas, thawed
    1 tsp (5 ml) peeled, grated fresh ginger
    1/4 cup (60 ml) lightly packed flat-leaf parsley
    1/4 cup (60 ml) lightly packed mint leaves
    1 to 2 tsp (5 to 10 ml) fresh lemon juice
    Sea salt and white pepper, to taste
    1/4 cup (60 ml) crème fraîche, whisked
    Fresh pea shoots, for garnish

    Melt butter in medium-sized saucepan over medium heat. Add shallots and sauté just until soft. Stir in garlic and sauté for another minute. Be careful not to let shallots and garlic brown.

    Stir in chicken stock and bring to a gentle boil. Remove from heat and stir in peas and grated ginger. Do not cook peas or they will lose their bright green colour.

    Stir in herbs. Whirl in blender or use hand-held immersion blender and purée until soup is very smooth. Add a little water if soup is too thick. Add lemon juice, salt and pepper to taste and strain if you wish. Refrigerate until chilled, about 2 hours.

    To serve, place in small bowls and garnish with a dollop of crème fraîche and a few pea shoots.

    Each serving contains: 686 kilojoules; 9 g protein; 6 g total fat (3 g sat. fat, 0 g trans fat); 20 g total carbohydrates (7 g sugars, 5 g fibre); 293 mg sodium

    source: "Cool Summer Soups", alive Australia #22, Summer 2014

    Advertisement

    Creamy Minted Pea Soup with Crème Fraîche

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Wild Salmon with Ramp Salsa Verde
    Food

    Wild Salmon with Ramp Salsa Verde

    Wild salmon is by far the best salmon you can get — it is sustainable and is more healthful than farm raised. Over-fishing, pollution, and the damming of rivers have depleted populations of wild salmon around the world, but in the Pacific Northwest locals are fiercely active in their efforts to protect the wild salmon population. A few years ago my sister surprised me with a chartered fishing trip out of Salt Spring Island, British Columbia, which was a great opportunity to learn about the native species of fish in the area, including salmon. Sadly, the salmon evaded us that day, but we did accidentally catch a bald eagle that snatched a cod we were reeling in. The bird got tangled in the line and for a minute we were really concerned we would have to remove the line from an angry bald eagle. Lucky for everyone it managed to free itself and we were all spared.