Curried English Pea Soup with Creme Fraiche

I'll be right up front by saying I HATE the mealy taste of pea soup -- always have, always will; except for this pea soup. I don't remember what prompted me to try it, but am I ever glad I did cuz it's opened up a whole new taste sensation that I was missing -- spring in a bowl.

I think the key is to use fresh peas in the pod -- commonly known as English Peas or Sugar Snap Peas. Now in many seasons these won't be available depending on the climate zone you are in -- so good quality frozen peas will be a credible substitute in this case, but I stress the adjective "good-quality".

I recently made this recipe for a lunch with work colleagues/friends. It is meant to be served hot, but since it was a warm summer day, I served it cold, which works just as well -- especially with the creme fraiche and mint topping. Creme fraiche is a matured, thickened cream with a slightly tangy, nutty flavour. You can buy it in the grocery store for an exorbitant price or you can easily make it at home (mix 1 cup whipping cream with 2 tab buttermilk in a glass container, cover and let stand at room temp for 8 to 24 hours or until very thick).

6 tab unsalted butter
1-1/2 cups diced white onions
Heaping 1/2 tsp curry powder
2 cups thinly sliced butter lettuce
3 cups shucked peas from 3 lbs in the pod, or frozen if out of season
1 tsp sugar
6 mint leaves, plus 2 tab sliced mint
5 cups vegetable stock or water
1/2 lemon
1/4 cup creme fraiche
salt and pepper to taste

1. Heat a large saucepan over high heat for about 1 minute. Add 4 tab butter and when it foams, stir in the onions, curry powder, and 1 tsp of salt. Turn the heat down to medium and cook 5 to 7 minutes, until the onion is translucent and just starting to colour.
2. Add the lettuce, peas, 1-1/4 tsps salt, sugar and the remaining butter. Stir to coat well, and cook another 4 to 5 minutes, until the lettuce is wilted. Stir in the whole mint leaves, add the stock, and bring to a boil over high heat. Turn down to a low simmer, and cook until the peas are just tender.
3. Strain the soup over a bowl. Put half the pea mixture into a blender with 1/2 cup of the stock and process on the lowest speed until the mixture is pureed. With the blender running at medium speed, slowly pour in more of the stock, until the soup is the consistency of heavy cream. Turn the speed up to high, and blend for at least a minute, until completely smooth. Set aside and repeat with the second batch. Add 1/2 tsp lemon juice, and taste for seasoning.
4. Pour the soup into bowls, spoon some creme fraiche in the centre (or similar to garnish), and scatter the sliced mint over the top.

Serves 6

NB: This soup is a great first course for the Lobster, Fava Bean Salad I posted a while ago in this blog. Check it out.