Curried English Pea Soup with Creme Fraiche

1. 1

   Heat a large saucepan over high heat for about 1 minute.

2. 2

   Add 4 tablespoons butter, and when it foams, stir in the onion, curry powder, and 1 teaspoon salt.

3. 3

   Turn the heat down to medium and cook 5 to 7 minutes, until the onion is translucent and just starting to color.

4. 4

   Add the lettuce, peas, 1 1/4 teaspoons salt, sugar, and remaining butter.

5. 5

   Stir to coat well, and cook another 4 to 5 minutes, until the lettuce is wilted.

6. 6

   Stir in the whole mint leaves, add the stock, and bring to a boil over high heat.

7. 7

   Turn down to a low simmer, and cook until the peas are just tender.

8. 8

   (This may happen very quickly.

9. 9

   Taste one to check for doneness.)

10. 10

    Strain the soup over a bowl.

11. 11

    Put half the pea mixture into a blender with 1/2 cup of the stock or water.

12. 12

    (You will need to puree the soup in batches.)

13. 13

    Process on the lowest speed until the mixture is pureed.

14. 14

    With the blender running at medium speed, slowly pour in more of the stock, until the soup is the consistency of heavy cream.

15. 15

    Turn the speed up to high, and blend for at least a minute, until completely smooth.

16. 16

    Set aside, and repeat with the second batch.

17. 17

    Add 1/2 teaspoon lemon juice, and taste for seasoning.

18. 18

    Pour the soup into six bowls, spoon some creme fraiche in the center of each, and scatter the sliced mint over the top.

19. 19

    Or serve family-style in a tureen, garnish with mint, and pass the creme fraiche on the side.

* Per serving · 4 servings · Values may vary.