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Add a photoServings: 4
Ingredients
- 4 c. water
- 1 c. sugar
- 1/2 c. sea salt
- 3 c. fresh English peas
- 1 c. vegetable stock lemon juice to taste creme fraiche for garnish
Directions
- Bring the 4 c. water, sugar and salt to a boil. Immerse the green peas in the boiling water no longer than 2 to 3 min. Plunge peas into ice water so which they can refrigerateas quickly as possible. Drain.
- Puree the peas in a food processor or possibly blender. Press the puree through a fine mesh sieve with the back of a spoon, or possibly pass it through a food mill. You should end up with about 2 c. of puree.
- Blend the pea puree and vegetable stock in small batches. If you prefer a thicker soup add in more puree. If you prefer a thinner soup, add in more vegetable stock. Add in lemon. Transfer to an airtight container and refrigeratein the refrigerator till ready to serve.
- To serve, season the soup with salt to taste. Ladle the soup among the serving bowls and garnish with a dollop of creme fraiche.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14158mg | 590% |
| Potassium 105mg | 3% |
| Total Carbs 55.96g | 15% |
| Dietary Fiber 2.1g | 7% |
| Sugars 52.3g | 35% |
| Protein 2.24g | 4% |
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