Curried English Pea Soup
(Vegetarian)

6 T unsalted butter
1 ½ cups diced white onion
a heaping ¼ tsp curry powder
½ head (or 2 cups) shredded butter lettuce
3 cups English peas (from 3 lbs of fresh pods or frozen if out of season)
1 tsp granulated sugar
6 large whole mint leaves, plus 2 T sliced mint for garnish (wait until last min. to slice)
5 cups vegetable stock
½ lemon for juicing
¼ cup plus 2 T crème fraiche
kosher salt and pepper

Heat large saucepan over high heat for about 1 min. Add 4 T butter and when it foams, stir in the onion, curry powder and salt. (Always salt your onions at the beginning of a recipe!) Turn heat down to medium and cook 5-6 min until onion is translucent and just starting to color. Add the lettuce, peas, 1 ¼ tsp salt, sugar and remaining butter. Stir to coat well and cook another 3-4 min until lettuce is wilted. Stir in the whole mint leaves, add about 3 of the 5 cups of stock and bring to boil over high heat. Then turn down to a low simmer until peas are tender. Taste one to check for doneness. (Always taste your food all along the process!)  Turn off heat, and with an immersion blender, pure’ the soup completely. Taste for seasoning, correct as needed. Adding more of the stock if you prefer a thinner soup. Ladle into bowls and drop a tablespoon of crème fraiche in the center, then garnish with sliced mint. Enjoy!

Recipe adapted from “Sunday Suppers at Luque’s” by Suzanne Goin.