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Recipe for Spring:Chilled English Pea Soup

Chilled English Pea Soup
A Recipe from The Bernards Inn

This is an amazingly easy spring soup to prepare. One of the beauties of the soup is that by using frozen peas it helps cool the soup down quickly. Frozen peas are also harvested at their peak insuring a sweet pea, not a starchy one. The mint enhances the flavors we crave as the days become longer and warmer. The soup can also be garnished with chilled shrimp or lobster or sliced garden radish. Enjoy!

1 Medium Onion, Thinly Sliced
1 Leek, White Portion Only, Thinly Sliced
1 Garlic Clove, Thinly Sliced
1 Sprig of Thyme
1 Bay Leaf
1 TBSP Olive Oil
3 Cups Frozen Peas
10 Mint Leaves
4 TBSP Crème Fraiche, Whipped to Soft Peaks
5 Cups Cold Water
Salt and White Pepper


In an 8 quart stainless steel pot heat the olive oil over medium heat and add the sliced onion, leek, and garlic. Season with a pinch of salt and pepper and sweat the vegetables for 5 minutes. Do not let the vegetables get any color; turn the heat down if they do. Add the thyme sprig, bay leaf, and 5 cups of cold water. Bring the water to a soft boil and simmer for 25 minutes. Strain the liquid through a fine mesh strainer and discard all of the onions. Add 1 ½ cups of the peas, 3 mint leaves, and ½ of the onion stock to a blender and puree until very smooth. Repeat this with 3 more mint leaves and the remaining peas and stock. Pass the puree through a fine mesh strainer and refrigerate immediately. When completely cool adjust the seasoning of the soup with salt and pepper, if necessary. Divide the soup between four chilled soup bowls and garnish with a tbsp of the whipped crème fraiche and the remaining mint leaves.

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Guest Thursday, January 19 2017