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We plant our petits pois (little peas) in winter and are rewarded with beautiful blossoms and tendrils by March. This simple soup recipe is a harbinger of spring and can easily be adapted to vegetarian. A finish of hazelnut oil will elevate this dish while allowing these emeralds center stage.
4 Tbsp butter
1 onion, chopped
2 leeks, whites only
1 head of romaine, cut into chiffonade
1 tsp granulated sugar
1 quart chicken stock
1 cup sweet peas
½ cup crème fraîche
¼ cup heavy cream
croutons
salt and pepper
Sauté onions and leeks until translucent. Add lettuce and toss until wilted.
Add sugar, stock, salt and pepper. Bring to a boil and simmer for 10 to 15 minutes.
Purée and strain, then return to a boil. Add peas and simmer 5 minutes.
Combine crème fraîche and heavy cream, then whisk into soup.
Reheat without boiling. Adjust seasoning.
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