The peas I picked up at the farmers market were so good, I thought, these would make an amazing summer soup. But, being the lazy/practical cook that I am, the reality of shelling all those peas, not to mention the cost, made me think better of it. I bought a bag of frozen baby sweet peas instead -- and the soup was still pretty amazing.



In a medium soup pot, sauté a finely-chopped sweet onion in olive oil until translucent. Add 4 cups of chicken stock, bring to a boil and then add the peas and turn the heat down to medium.

Cook for five minutes and then take the pot off of the heat. Either puree with a stick blender or transfer in batches to a food processor. Either way, you don’t want to see any peas floating around in your soup.

Salt and pepper to taste, stir in 1/2 cup of crème fraiche, reheat and serve.