Fresh Spring Pea Soup served with tangy creme fraiche and crispy garlic-saffron croutons. Adapted from Ina Garten, Fresh Pea Soup
Ingredients
Garlic Saffron Croutons
4 tablespoons unsalted butter
¼ teaspoon saffron threads
2 cloves garlic, minced
3 slices of good quality white bread, crust removed and cut into ⅓ inch cubes
Spring Pea Soup
2 tablespoons unsalted butter
1½ cup leeks white and light green parts, cleaned and chopped
1 large shallot, chopped
1 clove garlic, crushed
3½ cup good quality chicken stock or vegetable stock
½ cup heavy cream
5 cups peas (preferably fresh, young peas)
½ cup mint, chopped
1½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup creme fraiche
Instructions
Preheat the oven to 350 degrees F.
In a large saute pan over medium-low heat, melt the butter to make the croutons. Crumble the saffron and add the garlic. Gently cook for about 1 minute to infuse the oil with the saffron color and garlic flavor. Watch your heat; saffron and garlic can burn quickly.
Add the bread cubes and toss to coat. Then spread the bread cubes on a baking sheet and bake for 15 minutes, or until golden brown and crisp.
To make the soup, in a large saucepan over medium-low heat, melt the butter. Add the leeks, shallot, and garlic and cook for 5 – 10 minutes, or until the leeks are tender.
Add the chicken stock and increase the heat to high, bringing the contents to a boil.
Add the heavy cream and fresh peas – cook for 5 minutes (if using frozen peas, cook for 3 minutes).
Remove the saucepan from heat and add the mint, salt, and pepper.
Blend in the saucepan using an immersion blender. If you are using a traditional stand-up blender, work in small batches.
Serve either hot or cold with creme fraiche and garlic-saffron croutons.