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Chilled Curried Pea Soup The New York Times Courtesy of the Wheatleigh Hotel, Lenox, Massachusetts Yield: 8 servings 2 Vidalia or other sweet onions, peeled and thinly sliced 3 Tbsp. unsalted butter 2 Tbsp. curry powder 4 cups light chicken broth 2 cups shelled fresh peas 2 Tbsp. fresh mint leaves Salt and cayenne pepper to taste ½ cup crème fraîche Cook the onions in melted butter in a saucepan over medium heat until they are very soft but not browned, about 20 minutes, stirring occasionally. Mix in the curry powder, cook 2 minutes and then whisk in the chicken broth and heat to boiling. Add the peas and cook 1 to 2 minutes or until barely softened. Pour the soup into a bowl set in ice water. Stir to cool and to set the color of the peas, about 3 minutes. Purée the soup in small batches in a blender, adding mint, and then pour through a coarse sieve into a clean bowl and chill in the refrigerator. Season with salt and cayenne and serve, garnishing each bowl with a dollop of crème fraîche. |
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