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.

Ingredients Edit

Lemon crème fraîche Edit

Directions Edit

  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 Edit

  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.
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