M-J’s Original Recipe for Cold and Creamy Pea Soup
Photo and Recipe Copyright M-J de Mesterton 2007
I devised this simple spring pea soup for an elegant luncheon.
Potage Printanière aux Petits Pois
Three cups of hot water
Herbs: savoury or herbes de Provence
1/3 Cup of sour cream or crême fraîche
Salt to taste
In a blender, mix together the hot water and frozen small peas until they are like soup. Pour the
mixture into a pot and heat it to simmering. Add a half-teaspoon of savoury or herbes de Provence, and a third-cup of crème fraîche or sour cream. Stir with a wire-whisk until the bits of cream are fully incorporated into the green soup. Heat again till just boiling, and serve. This recipe will serve four. Double the recipe by repeating the first step and adding the results to the pot, while repeating the other ingredients as well. Add salt to your own preference. I use Himalayan salt. This soup may be served either hot or chilled. A small spoonful of sour cream or crême fraîche in the center of each bowlful will act as a garnish.
~~Copyright M-J de Mesterton, March 2008