2 tablespoons unsalted butter
2 medium yellow onions
2 teaspoons honey
6 cups peas – fresh or frozen
1 teaspoon salt
2 cups chicken broth
20 large fresh mint leaves
1 cup crème fraiche (see below)
salt and pepper to taste
Peel
and dice the onions. Heat butter in a large saucepan; add onions and
sauté for about 5 minutes, until golden and tender. Add honey to onions
and continue to cook until honey is bubbly, about 2-3 minutes. Add the
peas and stir for about 5 minutes, until they start to pop. Add 1
teaspoon salt, chicken broth and enough water to cover the peas by 1
inch; bring to a boil. Reduce heat and simmer the pea mixture for about
7-8 minutes. Turn off the heat and add the mint leaves. Let the soup
sit for several minutes to cool. Process the soup in a blender or food
processor, in small batches, being careful not to overfill. Return the
soup to the saucepan and add a bit more water if it is too thick. Bring
soup to a boil; remove from heat and whisk in the crème fraiche; season
with salt and pepper. Serve immediately.
Note:
Crème fraiche is available in some local stores. To make your own, add
4 tablespoons of cultured buttermilk to 2 cups of heavy cream in a
glass jar; cover tightly with plastic wrap and a rubber band and poke a
few holes in the top. Let mixture sit at room temperature overnight.
Place in an airtight container and refrigerate until ready to use.
