Creamy Minted Pea Soup with Crème Fraîche - alive magazine
Serves 8 Our lovely pea soup is delicious on a hot summer evening. And, should the nighttime temperature take a sudden dive, this soup can also be served warm.
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Cooking tools:
- Saucepan
- Stove
- Blender
- Immersion blender
- Fine-mesh sieve
- Whisk
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
- Refrigerator
Ingredients
- 3 tsp (15 ml) unsalted butter
- 2 large shallots, peeled and diced
- 1 garlic clove, crushed
- 4 cups (1 L) reduced-salt chicken stock
- 6 cups (1.5 L) frozen peas, thawed
- 1 tsp (5 ml) peeled, grated fresh ginger
- 1/4 cup (60 ml) lightly packed flat-leaf parsley
- 1/4 cup (60 ml) lightly packed mint leaves
- 1 to 2 tsp (5 to 10 ml) fresh lemon juice
- Sea salt and white pepper, to taste
- 1/4 cup (60 ml) crème fraîche, whisked
- Fresh pea shoots, for garnish
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