The wholesome goodness of vegetable soup, light and creamy, made from fresh spring peas is a refreshing start to an elegant dinner. Add this organic delicacy to your weight loss regime – its a healthy blend of nourishing flavors and rich fibers to your diet.
1 pounds fresh peas, peeled
1 medium onion, diced
3 cloves garlic, chopped
1 medium potato, peeled and diced
1 quart vegetable stock
8 ice cubes
¼ cup creme fraiche
Lemon juice, to taste
1/3 cup mint leaves, julienned
12 pea flowers
6 pea shoots
1 tablespoon lemon zest, finely julienned
Heat a medium-sized saucepan on a high flame, add water and mix the spring peas into the simmering pan. Add a pinch of salt into this pan for blanching the peas, until their color turns bright. After 20 to 30 seconds, strain the peas and immediately cool in a separate pan that is filled with ice water. Keep the vegetable stock standing, for further use. Once the peas have cooled, drain the water and keep the pan aside.
In a bowl, add chopped onions, diced potatoes, garlic, leftover pea pods and mix into vegetable stock. Next, turn the stove on, to a medium-high flame and boil vegetable stock till it starts to reduce. Once the stock reduces to three-quarters of its original volume, check if the potatoes are tender. This should take approximately 35 to 40 minutes and you can transfer everything into a blender.
If you have a food processor, thatâ€™s even better. Make sure you mix only half of the reserved peas into the blender. Blend till you get a green, velvety smooth puree, until then keep adding teaspoons of water. Strain the blend, add crÃ¨me fraiche and ice cubes to the puree, and stir to get a delicate blend. Sprinkle with salt and lemon drips and refrigerate the mixture for an hour.
If you are going to serve the soup warm, as an entre, warm it over low flame, for 10 to 15 minutes. Garnish the soup with lemon zest, topped with fresh mint leaves, colorful shoots and pea flowers for the perfect finish.