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Summer Pea Soup

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Ingredients
  

  • 1 1/2 tablespoons unsalted butter
  • 1 large shallot minced (about 3 tablespoons)
  • 2 cups low sodium chicken broth or vegetable broth for vegetarian option
  • 2 sprigs of mint about 6 inches in total stem length
  • 1 pound frozen petite peas
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground pepper to taste
  • Crème fraîche for garnish (can substitute sour cream diluted with cream)
  • Fresh mint sprigs for garnish

Instructions
 

  • In a medium saucepan (2 1/2 to 3 quart) melt the butter on medium heat. Add shallots and cook until softened, but not browned, a couple minutes.
  • Add the broth and mint sprigs to the shallots, increase the heat and bring to a boil. Add the frozen peas and salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, 3 to 5 minutes.
  • Discard the mint blend add in the cream and purée the soup in a blender until completely smooth. Taste and correct seasoning.
  • Reheat to serve warm, or chill to serve cold. Serve garnished with crème fraîche and mint sprigs.