english shell pea soup with mint and carrot creme.

As cliché as pea and mint soup might be, it's a classic combo and super simple. I think it would be spectacular with tarragon implace of the mint.. but we had a lot of mint laying around via our CSA.

When you go to the store look for the big fat English Shell peas, you can always use frozen if you can't find fresh... but you'll be well rewarded for seeking the fresh peas out.

Pea soup with mint and carrot creme.

For the soup

2 cups shelled peas

2 cups water, just enough to cover the peas in the pot.

1 teaspoon kosher or sea salt

6 mint leaves, shredded

1 large shallot, minced

1 tablespoon butter

Salt and pepper to-taste

Place peas, shallots and the salt in a small saucepot, cover with water and bring to a boil. Boil until peas are soft, around 5 minutes. Tip ingredients from your saucepot into a blender. Add the mint and butter to the mix. Puree until smooth, if the mixture is too thick add a bit of water. Season to-taste. The next step is optional, but preferred. Pass the soup mixture through a fine mesh sieve before serving. Drizzle carrot creme over the top.

For the carrot creme.

1/2 cup carrot juice

1/4 cup creme fresh

1/2 teaspoon *Xanthan gum (optional)

1/2 teaspoon salt

Combine carrot juice with creme fraiche salt and xanthan (if using) in a blender, blend until mixed. Pass through fine mesh sieve. It's ready to go.

*Xanthan gum is an all natural emulsifier, nothing to be scared of and it's great in a pinch.

Comments

[Peggy]

This looks so decadent and I love the combination of peas and mint!

[The Housewife]

So pretty! I love your presentation... and you're right, searching for fresh peas will pay off with so much flavor!

[penny aka jeroxie]

YUm! Simple but delicious.

[Lisa {AuthenticSuburbanGourmet }]

Beautiful! BTW - not cliche at all - the carrot creme certainly makes it unique! Good job!