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1
Melt the butter in a large heavy-bottomed pot over medium-high heat.
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2
Add the onion, celery, and leek and season with salt and pepper.
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3
Saute the vegetables until they are softened but not browned, about 5 minutes.
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4
Add the curry powder, stir, and cook for 2 minutes more.
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5
Add the stock and herb sachet to the pot.
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6
Bring to a boil over high heat, then lower the heat and let simmer until the vegetables have completely softened, 10 to 12 minutes.
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7
Add the peas and simmer for an additional 10 minutes.
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8
Use tongs to remove and discard the herb sachet.
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9
Use an immersion blender to puree the soup in the pot, or puree it in batches in a standing blender, then return the soup to the pot over medium heat.
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10
Stir in the creme fraiche, being careful not to let the soup return to a boil.
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11
(If you like, reserve a few tablespoons of the creme fraiche to drizzle over each serving.)
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12
Divide soup among individual bowls and serve at once, topping each serving with a drizzle of creme fraiche, if desired, and a few pieces of frizzled ginger.
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13
1/2 cup olive oil
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14
2 large Spanish onions, quartered
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15
1/2 head celery, roughly chopped
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16
1 large leek, split, well washed, and cut into large pieces
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17
2 large carrots, peeled and roughly chopped
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18
1 (15.5-ounce) can crushed tomatoes
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19
1 cup sliced button mushrooms
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20
2 pounds Idaho or russet potatoes, quartered
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21
5 flat-leaf parsley sprigs
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22
2 thyme sprigs
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23
2 garlic cloves, smashed
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24
1/2 teaspoon fine sea salt
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25
1/2 teaspoon black peppercorns
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26
2 whole cloves
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27
Pour the oil into a heavy-bottomed stockpot or lobster pot.
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28
Add all the other ingredients and cook, stirring, over medium-low heat until the vegetables have all softened but not colored, about 15 minutes.
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29
Pour in 6 quarts water, raise the heat to high, and bring the water to a boil, then lower the heat and let the liquid simmer for 2 hours.
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30
Carefully strain the stock through a fine-meshed strainer set over a large bowl or pot, pressing down on the solids with a wooden spoon to extract as much liquid and flavor as possible.
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31
Let the stock cool, then refrigerate for up to 1 week or freeze in batches to be thawed and used as needed.
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32
1 cup vegetable oil
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33
1 knob ginger (about 4 ounces)
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34
Fine sea salt
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35
Pour oil into a small pot and heat to 265 degrees F.
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36
Shave the ginger into a fine julienne using a Japanese mandoline, vegetable slicer, or very sharp thin-bladed knife.
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37
Adds the ginger crisps to the oil, frying them until crispy, about 1 minute; use a slotted spoon to remove them to a paper towel-lined plate to drain.
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38
Salt as soon as it hits the paper.
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39
These crisps can be held at room temperature for up to 2 hours.
