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 be vegetarian. A finish of hazelnut oil will elevate this dish while allowing these emeralds to take center stage.



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.