- 3 pounds fresh English peas, shelled (about 3¾ cups)
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped (about 1 cup)
- 1 carrot, peeled and cut into ¼-inch dice
- 1 quart water
- 2 teaspoons sea salt, plus more to taste
- Freshly ground black pepper
- ¼ cup creme fraiche
- Place the peas in a large bowl of ice water.
- In a 4-quart saucepan, melt the butter over medium-high heat. Add the onion and carrot and cook over medium-low heat until the vegetables are wilted and the onions are transparent, about 5 minutes. Add the water and salt and bring to a boil.
- Fill a large bowl half-way with ice water and place a slightly smaller bowl in it. You will use this to chill the soup immediately after it has cooked.
- When the water is boiling, remove the peas from the ice water, add them to the soup, and cook for 1 minute. Immediately pour the soup into the bowl set into the ice bath. Stir until cool.
- When the soup is completely cool, place it in a blender and puree until smooth pour the soup back into the saucepan, heat to simmer and add salt and pepper to taste. Pour into individual soup bowls. Place 1 tablespoon of crème fraîche in the center of each bowl and serve immediately.