Springtime Minted Pea Soup

Serves 4

3 c. English peas shelled (with shells reserved)
4 c. water
½ c. white wine
½ c. leeks
1 clove garlic
12 leaves fresh mint
1 bay leaf
4 Meyer lemons
4 Tbsp. crème fraîche

Rinse pea shells, and put into large pot with leeks, white wine, bay leaf, and garlic. Cover with 4 c. water, bring to a boil, and simmer for one hour. Strain and chill broth. Blanch shelled peas for 30 seconds in boiling, salted water and shock in an ice bath immediately after. Zest three of the Meyer lemons and fold into the crème fraîche with 1 tsp. of juice from the lemons. Place blanched peas, 3 cups of pea broth, mint leaves, and 2 Tbsp. of Meyer lemon juice in blender. Blend for 3–4 minutes. Strain through a fine sieve. Season with salt and pepper and dish into chilled bowls. Drizzle crème fraîche around the top of the soup, and zest the last Meyer lemon directly over the soup.

Recipe provided by Terrence Crandall, executive chef of The Peninsula Chicago
www.midwesthomemag.com