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