Fresh Pea Soup with Lemon Crème Fraîche

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Leake Estate in Arlington, Texas in 1982.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 4½ pounds fresh garden peas
 * 1 tablespoon unsalted butter
 * 10 green onions thinly sliced
 * 2½ cups chicken stock
 * 2 cups water
 * ½ cup heavy cream
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper

Lemon crème fraîche

 * ½ cup crème fraîche
 * 1 tablespoon milk
 * ½ teaspoon grated lemon zest
 * 1½ teaspoons fresh lemon juice
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Shell the peas reserving 8 of the pods.
 * 2) Set the peas and pods aside.
 * 3) Have ready a large bowl of ice water in which a soup pot can be nested.
 * 4) In the soup pot over medium heat melt the butter then add green onions and cook stirring occasionally until soft about 5minutes.
 * 5) Increase heat to medium-high and add the peas, the reserved pods, chicken stock and water then bring to a boil, reduce heat to medium-low and simmer until peas and pods are tender about 5 minutes then remove from heat and nest pot in bowl of ice water.
 * 6) Stir occasionally until cool about 20 minutes.
 * 7) Using a blender and working in batches purée the cooled pea mixture on high speed until smooth about 3 minutes per batch.
 * 8) Strain through a fine-mesh sieve into a clean saucepan then stir in the cream and season to taste with salt and pepper.

Lemon crème fraîche

 * 1) In a bowl whisk together crème fraîche and enough of the milk to make a barely fluid mixture.
 * 2) Add the zest and lemon juice and season with salt and pepper.
 * 3) To serve place soup over medium heat and reheat to serving temperature.
 * 4) Ladle into warmed bowls and drizzle with lemon crème fraîche dividing evenly.
 * 5) Garnish with lemon zest and chive blossoms, if desired.