- Cook Time
- Prep Time
- 6-8 ServingsServings
- 1/2 cup salt, divided
- 1/4 cup Sugar
- 2 pounds shelled fresh or frozen baby (“petite”) English peas
- 2 tablespoons Cabot Salted Butter
- 2 shallots, minced
- 1 Clove garlic, minced
- 1 cup vegetable stock or broth
- Salt and ground black pepper to taste
- 1/2 cup Cabot Crème Fraiche
- 2 tablespoons finely chopped fresh mint leaves
1 In large pot, bring about 1 gallon water to boil; add 1/4 cup of salt and all of sugar, stirring to dissolve.
2 Place another large container in sink; fill with another 1 gallon water, 1 tray of ice and remaining 1/4 cup of salt, stirring to dissolve.
3 Add peas to boiling water; cook for 1 to 2 minutes, then drain immediately in colander.
4 Transfer to ice water to chill quickly. Once cool, drain again and set aside.
5 Heat butter in small skillet over medium heat; add shallot and garlic and cook until tender and translucent, about 7 minutes.
6 Scrape shallot mixture into food processor; add peas and pulse until pureed, about 1 minute (add small amount of vegetable stock if needed).
7 While processor is running, slowly add some of remaining stock until of desired consistency.
8 In bowl, combine crème fraiche and mint. Serve soup hot or chilled, topped with dollop of crème fraiche.
Source: Cabot Cheese