Yield: 4 servings

Cooking Time: 30 minutes

This is a recipe that I adapted from Chef Russell Moore at Chez Panisse in Berkley, CA.  They are the masters of turning simple, seasonal ingredients into food experiences.  The key to this recipe is using fresh peas from pods.  They have a wonderful sweet and delicate flavor that is worth the work to shell.

2 spring onion, sliced

4 tablespoons olive oil

4 cups English peas, shelled (about 12 ounces)

12 mint leaves, torn

Salt

Vegetable or Chicken Broth

Creme Fraiche

preparation

Sauté the spring onion in four tablespoons olive oil over medium-high heat. Add the shelled peas, some kosher salt, and enough broth to barely cover. Cook over high heat for 5 minutes, then add half the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

Let the peas cool a bit and use an immersion blender or regular blender the puree the peas.  Continue to mix until the puree is smooth. For a most delicate texture, pass the mixture through a fine sieve.  Thin out with additional broth if needed. Serve warm with a dollop of Creme Fraiche and a mint leaf.