Recipe courtesy Chef Roy Breiman of Salish Lodge
Serves 6
Prep time: 45 minutes
from Edible Seattle Spring 2008
Chef Breiman garnishes each bowl of this springy soup with two ounces each of fresh crumbled goat cheese and whole cooked peas.
Recipe
1/4 cup crème fraiche
3 lemon verbena leaves, finely chopped
3 tablespoons unsalted butter
1/2 large white onion, thinly sliced
6 cups chicken or vegetable stock
Kosher salt
1 1/2 pounds fresh shelled English peas
1 cup heavy cream
Steps
Stir the crème fraiche and the lemon verbena together in a small bowl, and set aside to infuse.
Heat a large soup pot over medium-low heat. Add the butter. When melted, add the onion, and cook, stirring occasionally, until onion is translucent, about 10 minutes. Add the stock and season with salt, and bring to a boil. Add the peas and the cream, and return to a rolling boil. When peas are tender, remove from heat, blend, and strain.
Season to taste with additional salt. Ladle soup immediately into bowls, and finish each with a dollop of lemon verbena crème fraiche.
*Vegetarian (use vegetable stock)
*Gluten-free